Filling
4 eggs, separated
1 small carton 35% table cream
2 packages Philadelphia cream cheese
Juice of 1 lemon
2 cups flour
3/4 cup sugar

Crust
1 1/2 cups graham cookie crumbs
1/4 cup melted margarine

Preheat oven to 400 degrees F.

Mix cookie crumbs and melted margarine in pan to make crust.

In a bowl, mix cream cheese, egg yolks, lemon juice, flour and sugar; mix until blended.

In another bowl, beat egg whites at high speed until creamy.

With wooden spoon, combine cheese mixture and beaten egg whites; pour over cookie crust.

Bake for approximately 40 minutes.

Cool cake; cover with pie filling.

Chill for approximately 2 hours.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Lucy Leonardi. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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