Sometimes, I surprise myself. Honestly. My ingenuity and creativity really kicks into high gear at times and produces completely unexpected, yet stellar results.
** awkward silence **
Oh wait, did you think I was going to say I surprise myself with my incredible intelligence?
Ba ha ha ha ha ha ha! That’s a good one..
Ok ok – here’s how it really happened: I found a recipe in my binder for a lemon cream cheese pie – but the problem I faced was that the cream cheese filling needed to be baked because it contained raw egg. I wanted to make individual desserts, and use the nifty new glasses that I bought over the holidays at Pier One.
See exhibit A:
Which, based on the limited brain power I possess, meant they couldn’t (and shouldn’t) go in the oven.
So, I did what any smart, sophisticated, enterprising woman would do. I called my mother. No seriously, I improvised. I baked the crust on a baking sheet and broke it into pieces, then I made a no-bake cheesecake filling. I did, however, leave the lemon filling recipe unaltered (shocking, I know).
But – and there is always a but – it turned out perfect – just the way I’d hoped it would.
And on the off chance you find yourself with leftover cheesecake filling, simply layer it in a glass, with the last bit of crust that you hid from the posse so they wouldn’t eat it all, and top it with a cooked fresh fruit puree that you made (read: improvised) because you found some strawberries languishing in the back of the fridge:
Lemon Cream Cheese Pie – a conglomeration of three recipes
4 1/2 whole graham crackers, coarsely broken
2 tbs. unsalted butter, room temperature
2 tbs. cornstarch
1 cup water
2 large egg yolks
4 tbs. lemon juice
1 tbs. butter