To my knowledge, I've only had Lemon Meringue Pie once in my life, and did not care for it. But I just knew that I'd like a Lemon Cream Pie- in fact, I was prepared to love it...and I did. =)
~Mom was very nice to cook up the filling for me! =) Thanks, Mom!
~We used regular cream cheese, and next time will try upping it from 12 oz to 16 oz.
~I don't think that I'd put the lemon peel on top next time...or maybe just less.
~I made changes to the crust- I used one of Mom's pie crusts (recipe here), and Cooks Illustrated said to roll your regular crust in 1/2 Cup crushed Graham Crackers and pre-bake (lined with fork-pricked foil) for the best cream pie crust. So I did- it was a mess, but worth it!
Place oven rack lower than normal, bake 15 minutes at 400, remove foil, turn pan and bake another 8-10 minutes longer. (I wish I'd covered just the edges at that point.)
Thank you, Erin and Erin's Grandma-- we just love the pie, and you are right, I could NOT find another one like it, not even a cute copy of the original 1960's pamphlet, titled Philly Pies.
(I'll share this post on "Have a Daily Cup of Mrs. Olson")