Meyer Lemon Chevre Cream Pie for #SixteenCheesecakes

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But they posted waaaaaay more than #FifteenCheesecakes.

It was such a hit and they all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

Today I am joining in with all the well-wishers in sending happy anniversary sentiments to her and her hubby.

Is there any better dessert to celebrate anything than cheesecake?

For #SixteenCheesecakes and Camilla’s celebratory event, I took the liberty of making a pie instead, albeit a pie with creamy, delictable chevre.

Every spring, I recommit to finding local produce and products.   We do our best during the winter, but with most farmers markets on hiatus it is hard to do the whole locavore thing.   So for this celebration, I decided to make a mostly local dessert using  chevre from Middle Mountain Dairy and lemons from our supplier in south Texas (my in-laws).

Middle Mountain Diary

The combination of lemon and ginger snaps has always been a favorite.   (For another great combination, check out Fresh Lemon-Blueberry Parfaits with Ginger Snaps.)  I could have gone with a pecan crust to make this dessert even more locavore, but the ginger snaps won out.

Eliot's Eats

Ginger Snap Crust

1 1/2 c. crushed ginger snaps*
5 T. butter
1/8 c. superfine sugar
1/4 t. salt

Preheat oven to 350 F.

Place ingredients in a food processor and pulse until combined.  Pat and form the crust into a 9″ pie plate, covering the bottom and sides.  Bake for 10-12 minutes.  Remove and let cool.

*The best way to crush cookies or crackers is to place them in a large sealable bag and use a heavy marble rolling pin like a steamroller.   If you don’t have a marble rolling pin, you can use the back of a heavy sauce pan to whack away.   It’s a great stress reliever.

Whatever crust you use whether it be ginger snap, graham cracker, pecan or a traditional pastry, you will love this sweet and tangy filling.

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Dried Meyer lemon zest from the twenty pound harvest that the in-laws sent our way.

 

Meyer Lemon Chevre Cream Pie Filling
Recipe from Middle Mountain Dairy

1 pkg.  (8 oz.) Middle Mountain Chevre
1 can (14 oz.) sweetened condensed milk
1/3 c. Meyer lemon juice
1 t. Meyer lemon zest
1 t. vanilla

Cream together the chevre, condensed milk, lemon juice, zest and vanilla.   Pour into cooled crust.

Chill for 2 hours before serving.

Add a spoonful of Meyer Lemon Marmalade or half a ginger snap.

Eliot's Eats

 

 

Serve up for your next special occasion like Camilla’s #SixteenCheesecakes.  Congratulations!

 

More than #SixteenCheesecakes


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Eat, Pray, Love
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Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
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