Saturday Beefcake Dessert: "Cheese Cake'"

Yogurt Lemon Pie

Graham Crackers, four
Butter, unsalted, one tablespoon
FAGE Total 0% Greek Yogurt, three quarter cup
Lemon Curd, good quality, one tablespoon*
Thin slice of lemon and lemon zest to decorate






Place the graham crackers in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs.
Melt the butter in a pan and add to the graham crackers.
Mix well until all the crumbs are lightly coated.
Pour the graham cracker mixture into a spring pan and press it down firmly with fingertips.
Combine the yogurt with the lemon curd and a little lemon zest.
Spoon this mixture on top of the graham cracker base and chill for at least an hour.
Remove the ring add a slice of lemon rind to serve.




Additional Notes:

If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd. If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.




Alton Brown's *Lemon Curd Recipe:

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick unslated butter, cut into pats and chilled



Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.