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Summer Comfort Food
  When most people think of comfort food, they think of warm and bubbly casseroles, or crisps...but in the summer to me comfort food takes on a different definition. Creamy equals comfort when the mercury hits above 70 degrees in my opinion, and that is exactly what I was thinking this weekend when I decided that I simply must make a creamy pie of some sort. I could have gone with key lime, but since I had picked up a bunch of raspberries that were on sale, and had a bag of lemons sitting on my counter, I wanted something that combined the two. I am a lemoon curd lover, and although I could have simply made a lemon curd tart with raspberries, I wanted a deep dish pie, piled high with creamy lemony goodness! Neufchatel would supply the creamy element to my pie with some whipped cream of course to make it extra good! I just went with an all butter pie crust to hold the creamy filling, but I included lemon and vanilla in it to compliment the mousse. The berries atop the pie did not need a glaze, since this pie was going to be consumed right away, and was plenty sweet enough on it's own. The hardest part about this pie, was having to wait for the filling to firm up while chilling in the fidge...since I wanted to dive in right away! But when I finally did, it was heavenly, and so much so that I went back for seconds...and thirds! Lemon Cream Cheese Mousse Pie with Raspberries Crust: 1 1/4 cups whole wheat pastry flour3 Tbsp granulated sugar  1/2 tsp sea salt7 Tbsp orgainc butter 1 Tbsp pure vanilla extract 2 Tbsp lemon juice 2-3 Tbsp cold water Filling: 2 Tbsp lemon zest5 large organic eggs 2/3 cup granulated sugar 3/4 cup lemon juice 1 Tbsp pure vanilla extract 16 oz neufchatel cheese (or cream cheese) 3 Tbsp honey 1 cup heavy whipping cream 3 12 oz containers raspberries To make crust, combine flour, sugar, and sea salt in a bowl. Cut in butter with a pastry blender until it clumps together with the flour in pea sized pieces. Add the vanilla and lemon juice, plus about 2 Tbsp water and work in with hands until dough starts to come together(you may need to add a Tbsp or two more if the dough is too dry, but don't add too much or it will be sticky). Knead a few times and form into a ball (if dough has become too warm, place in the fridge for about 15 minutes before rolling). Place dough between 2 sheets of parchment and roll out into about a 11 inch round circle. Fit dough into a 9 inch deep dish pie plate, and crimp edges decoratively. Prick the crust a few times with a fork, and place in the fridge to chill for at least an hour before baking (or overnight if covered with plastic). Preheat the oven to 375 degrees, cover crust with foil, pressing down so that the foil is touching the crust, and fill the foil with pie wieghts or beans. Blind bake crust with foil for about 25-30 minutes, then remove foil, and bake crust for an additional 10-15 minutes until lightly brown. Remove from the oven and cool completely.  To make the lemon curd, whisk together lemon zest, eggs, and sugar until well combined, then add lemon juice and mix well. Place over medium heat, whisking constantly until mixture comes to a boil, then lower the heat and continue to whisk until mixture thickens to almost the consistency of pudding. Remove from heat and whisk in vanilla. Pour into a bowl, and cool in the fridge, stirring once in a while until completely chilled. To make filling, whip neufchatel until fluffy with an electric mixer, then beat in honey and lemon curd until well combined. In another bowl, whip heavy cream to stiff peaks, then whisk into the lemon mixture. Spoon mixture into prepared crust smoothing the top. Decoratively place berries, atop the crust covering the whole thing. Chill the pie for at least 6 hours, and serve!  
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