Lemon Cream Cheese Pie With Strawberry Glaze!

Ok, so initially the plan was to make a strawberry cream cheese pie, but then I couldn’t get lemon curd out of my mind! I love lemon anything and the idea of lemon and strawberry together was irresistible!


Typically, you see graham cracker crust with cream cheese pie, but with lemons dancing through my mind already, I decided to use some of my favorite Trader Joe’s cookies that my son brought to me the week prior. Here they are in all of their glory:


They are so amazing on their own…light and slightly lemony. Yum.



I put 2 sleeves of cookies in my food processor and pulsed it until they were fine crumbs, then drizzled in 3 tbsp of melted butter and pulsed that until combined. I then pressed the mixture into a pie plate and popped it in the fridge while prepping the cream cheese filling.



  • 8 oz cream cheese softened, not light
  • 1/3 cup sweetened condensed milk
  • 1/2 tsp vanilla bean paste or vanilla powder
  • 3 tbsp powdered sugar

Using a mixer, beat cream cheese until smooth. While continuously beating, slowly add sweetened condensed milk and then vanilla extract. Add powdered sugar and beat until smooth. Pour into the cool crust, then tightly cover and refrigerate until firm, at least 3 hours or up to overnight.



I use Ina Garten’s recipe, because she’s a genius and everything she makes is perfection. Here’s where I am getting the recipe: https://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-1941910


  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.



  • cups ripe strawberries, hulled
  • 1cup sugar
  • 1tsp cornstarch, dissolved in
  • 1cup cold water
  • tbsp butter
  • tsp lemon juice, freshly squeezed


  1. Crush enough strawberries to make 1 cup pulp.
  2. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
  3. Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
  4. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
  5. Cool to room temperature.


I give the filling in the crust about 30 mins at least to sit in the fridge before topping with the lemon curd, then another 30 mins before I put the strawberry glaze on too! So good!

Any questions, shoot me a message!



My Homemade Freezer Jam

Since I was a little girl, I’ve been making freezer jam. Whether it’s with my Great grandma, Mom, aunt or whomever, it’s been a staple in late summer. Yum!jam6 (2)

We picked these berries this morning in the garden. I love how much sweeter home grown berries are vs. store bought from who-knows-where.


Wash the berries, hull them and throw them in the pot. Just mash the crap out of them!


When you add the sugar in, it becomes murky and heavier. Just let it hang tight until it’s time for the pectin. ***Side note: Yes, that is a super glittery spatula that I adore. I love Le Creuset!


This is what the pectin and water mixture will look like when it barely comes to a boil.


Here’s the berries that are mashed with the sugar and the super hot pectin mixture added too.


I adore this kitchen tool. Blender Bottle makes their Whiskware line that I love! I cooled the mixture just slightly, then poured it into the Whiskware  bottle to easily squeeze into my freezer containers. NO MESS! Love that!


These little Ball brand freezer containers are perfect for my freezer jam project. They’re inexpensive too! I was able to fill 5 with this recipe.

1 Box Sure Jell Pectin (you can find it on Amazon here!)
2 Cups organic strawberries, crushed
4 Cups organic white sugar
6 (8 oz.) Ball Freezer Jars

Once my jars are cleaned, rinsed and dried, I fill the sink with cold water and dunk my strawberries. I give them a bit of a dunk, but don’t let them sit in the water.  Since these are coming from the garden they were a bit dirty, so I always want to make sure the dirt is left in the sink and not in my jam.  Once they are clean I cut off the tops and place them in a colander.

After smashing the strawberries, I place them in a liquid measuring bowl.  I like to measure as I go as I’ll only need two total cups of crushed strawberries.  It’s easy to measure them little by little.

With my two cups of crushed strawberries ready, I measure 4 cups of sugar in a separate bowl.  It’s really important to measure your sugar correctly to have the exact amount when you’re canning. And then mix!  It seems like four cups of sugar would be a lot (and well it is) but it blends well with the strawberries.  It will be grainy.

The next step doesn’t get a picture because it moves fast!  Once your strawberries are mixed you’re ready to prepare the pectin.  Add 3/4 cup water to a sauce pan and mix it with one box of Sure Jell pectin.  (If you’re using a different pectin you will need to follow their directions.)  Even though it’s lumpy after stirring, place the sauce pan on the stove on high.  Stir until it comes to a boil.  Boil for one minute stirring continually.  You’ll notice that it looks a little more clear.

Once the pectin has boiled for one minute, take it off the stove and immediately add it to strawberry sugar mixture.  Stir for three minutes continually.  You’ll watch before your eyes as it becomes very smooth.  There may still be a few sugar grains.  Don’t worry.

Fill the 8 oz jars carefully.  You want to leave a 1/2 inch at the top to allow for expansion.  I fill them to the point where the rim just starts.  It’s perfect.  Let the jars sit for 24 hours at room temperature.  They should start to set right away.  After the 24 hours, place the jars into the freezer.  They will last for up to one year in the freezer.  Once you’re ready to enjoy the jam, place them in the refrigerator.  They will store for three weeks in the refrigerator.

I told you it was easy! 🙂 It always turns out just right! You can use the same recipe for blueberry and raspberry jam too. Have fun with it!


Whiskware Pancake Batter Mixer with BlenderBall Wire Whisk

Ball Plastic Freezer Jar 8oz Pack of 3

Sure-Jell Premium Fruit Pectin, 1.75 Ounce Box (Pack of 4)

Le Creuset Large Kiwi Glitter Silicone Spoon Spatula