"I found this recipe in an old cookbook and changed it to be extra citrusy. If you’re a fan of Key lime pie, change out the lemon flavors for lime. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania..."
INGREDIENTS
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3-1/2 cups graham cracker crumbs
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1-3/4 cups sugar, divided
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1 tablespoon ground cinnamon
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1-1/4 cups butter, melted
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2 packages (8 ounces each ) cream cheese, softened
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2 cups heavy whipping cream
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1 teaspoon lemon extract
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2 jars (10 ounces each) lemon curd or 1 can (15-3/4 ounces) lemon pie filling