Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake refrigerated piecrusts in 425° oven for 5- 8 minutes or until light golden brown. cool crusts completely on wire racks. beat cream cheese, sugar and egg at low speed with an electric mixer until smooth. spread cream cheese mixture evenly over both cooled crusts. whisk together the ingredients for the lemon chess pie filling. pour immediately over the cream cheese mixture in crusts. bake at 350° for 35 minutes or until set. if needed, shield crust edges with foil to prevent excess browning. cool completely on wire racks. garnish with whipped cream, if desired.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.