This is a labour intensive undertaking, but really worth the effort!
250 ml (1 cup) flour
½ cup soft butter
1/3 cup ground almonds
2 Tbsp sugar
Whipped Cream Layer
1 cup whipping cream, whipped
Cream Cheese Layer
8 oz. pkge cream cheese (soft)
½ cup icing sugar
½ tsp vanilla
7.5 oz pkge lemon pie filling (I use Sherrif’s)
2 egg yolks
1/3 cup cold water
¼ cup toasted sliced almonds
1. Mix cookie layer ingredients together until it forms balls and is well combined. Press into 2 L (8 “) pan. Bake at 350 F for 15 minutes until golden. Cool.
2. Beat cream cheese layer ingredients together until smooth. Fold into ½ the whipped cream and spread over cold crust.
3. Prepare pie filling according to package directions, omitting butter. Cool to lukewarm stirring occasionally. Spread over cheese layer. Refrigerate until cold.
4. Spread remaining whipped cream over lemon layer. Refrigerate. Garnish with almonds just before serving.
Just the Essentials by Adina Grigore (Review)
15 hours ago