Anna and Lenore at Three Babes make this light, tangy cheesecake with freshly squeezed California lemons, sour cream, cream cheese and a naturally gluten-free graham cracker crust. We love it served with a pile of seasonal fruit and berries.
Thaw pie in the refrigerator; keep refrigerated until ready to serve. Try paired with whipped cream or your favorite seasonal fruit. Ingredients: filling (lemon juice, eggs, sour cream, cream cheese, kosher salt, cane sugar), crust (butter*, whole milk*, brown rice flour*, tapioca flour*, brown sugar*, baking powder*, kosher salt, cinnamon*) (organic*). Contains: milk, eggs.