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Ingredients
Base:
- 1 cup Wonderful Pistachios No Shells Lightly Salted, crushed
- 1 cup graham cracker crumbs
- 1 Wonderful Seedless Lemon, zested
- 1/4 cup brown sugar
- 1/2 cup butter, softened
Filling:
- 1 cup heavy cream (keep refrigerated until you’re about to use it)
- 1/3 cup sour cream
- 16 oz. cream cheese
- 1 cup confectioners’ sugar
- 3 tablespoons Wonderful Seedless Lemon juice
- 1 Wonderful Seedless Lemon, zested
- 1 teaspoon vanilla
Preparation
- For the base: In a bowl, combine the crushed Wonderful Pistachios, graham cracker crumbs, zest from one Wonderful Seedless Lemon, brown sugar, and butter. Press the mixture into the bottom of a 9" springform pan and set aside.
- For the filling: In a bowl of a stand mixer, use the whisk attachment and whip the heavy cream on medium until stiff peaks form. Set aside.
- In a blender or food processor, combine the sour cream, cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla. Fold this mixture into the whipped cream until combined.
- Spread the cheese filling into the pan with the base and refrigerate for 2 to 3 hours to allow it to fully set.
- Top with pistachios and candied lemon peels and enjoy!
In This Recipe
Wonderful® Seedless Lemons
Where to BuyIn This Recipe
Wonderful® Seedless Lemons
Where to Buy
