Lemon Cream Cheese Pie
This lemon cream cheese pie is made on a homemade graham cracker crust, with a cream cheese filling, topped with a thin but flavorful layer of lemon curd, followed by homemade whipped cream.
Ingredients
- 9 inch graham cracker pie crust
- 12 ounces of cream cheese softened to room temperature
- 1 ¼ cup powdered sugar divided
- 3 tablespoons fresh lemon juice
- 1 cup heavy whipping cream divided
- 1 cup lemon curd
- Lemon zest for garnish
Instructions
- In a medium mixing bowl, beat together softened cream cheese, lemon juice, and 1 cup powdered sugar until light and creamy.
- In the bowl of a standing mixer, use whisk attachment to beat heavy cream until soft peaks form. Add the remaining ¼ cup powdered sugar and continue whisking until stiff peaks form.
- Fold one cup of the whipped cream into the cream cheese mixture. Cover and refrigerate the remaining whipped cream to decorate the pie.
- Spread filling into the graham cracker crust.
- Gently spread the lemon curd over the cream cheese pie base.
- Refrigerate for 3-4 hours to set the pie. Top with dollops or piped swirls of the remaining whipped cream and sprinkle with lemon zest.
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Notes
Storage: Pie can be stored in the refrigerator for 2-3 days or in the freezer for up to 1 month.
Notes:
This is a light and lemony pie - creamy and smooth. You can use homemade lemon curd or store-bought lemon curd for the top. You need about 1 cup. We loved the graham cracker crust with the creamy lemon, but you can also use a traditional pie crust - either homemade or store-bought. This freezes and thaws perfectly. If you are going to freeze it, I would recommend putting the whipped cream on as you serve it instead of swirling it onto the whole top as whipped cream doesn’t thaw quite as nicely as when it’s fresh.
This is a light and lemony pie - creamy and smooth. You can use homemade lemon curd or store-bought lemon curd for the top. You need about 1 cup. We loved the graham cracker crust with the creamy lemon, but you can also use a traditional pie crust - either homemade or store-bought. This freezes and thaws perfectly. If you are going to freeze it, I would recommend putting the whipped cream on as you serve it instead of swirling it onto the whole top as whipped cream doesn’t thaw quite as nicely as when it’s fresh.
Nutrition
Calories: 1102kcal | Carbohydrates: 130g | Protein: 11g | Fat: 60g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 31g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 902mg | Potassium: 245mg | Fiber: 3g | Sugar: 58g | Vitamin A: 809IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 4mg
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