Lemon Cream Cheese Pie

This 100% from-scratch lemon cream cheese pie is so refreshing and perfect for summer! My recipe skips the Cool Whip and gelatin while still keeping things simple with minimal baking (only the crust!).

Recipe includes a how-to video!

Course Dessert, pie

Cuisine American

Prep Time 25

Cook Time 10

Chilling Time 4

Total Time 4 35

Servings servings

Calories 426kcal

Author Sam Merritt

Equipment

Ingredients

Graham cracker crust

1 ½ cups (170 g) graham cracker crumbs
3 Tablespoons granulated sugar
7 Tablespoons (100 g) salted butter melted

Lemon topping

1 cup (200 g) granulated sugar
⅓ cup (43 g) cornstarch
¼ teaspoon salt
½ cup (118 ml) fresh-squeezed lemon juice
5 large egg yolks
1 Tablespoon lemon zest
¾ cup (177 ml) water
4 Tablespoons (56 g) salted butter

Cream cheese layer

1 cup (236 ml) heavy cream (very cold)
1 cup (125 g) powdered sugar divided
8 oz (226 g) cream cheese softened
¾ teaspoon vanilla extract
½ batch homemade whipped cream (optional)

Instructions

Prepare the crust:

Preheat oven to 350F (175C). In a medium-sized bowl, whisk together graham cracker crumbs and sugar. Drizzle in the melted butter and use a fork to toss together until all crumbs are moistened.
1 ½ cups graham cracker crumbs, 3 Tablespoons granulated sugar, 7 Tablespoons salted butter
Press crumbs evenly into the bottom and up the sides of a 9 ½” pie plate. Transfer to center rack of 350F (175C) oven and bake for 10-13 minutes, until edges are beginning to brown. Allow to cool completely while you prepare the topping and filling.

Prepare the lemon topping

Combine sugar, cornstarch, and salt in a nonreactive (not aluminum or non-enameled cast iron - use stainless steel, ceramic, enameled or glass) saucepan and whisk to combine.
1 cup granulated sugar, ⅓ cup cornstarch, ¼ teaspoon salt
Separately, whisk together egg yolks, lemon juice, and zest until combined.
½ cup fresh-squeezed lemon juice, 1 Tablespoon lemon zest, 5 large egg yolks
Add egg yolk mixture to the sugar mixture and whisk until well-combined.
Whisk in the water. Continue to whisk constantly over medium-low heat until mixture is thickened to a pudding-like consistency. Immediately remove from heat and pour through a fine mesh strainer into a medium-large heatproof mixing bowl.
¾ cup water
Whisk in the butter, one tablespoon at a time, until completely melted. Allow to cool before topping the pie; as it cools you can prepare the filling.
4 Tablespoons salted butter

Prepare the cream cheese filling

Make the filling by combining cold heavy cream and about half of the powdered sugar (½ cup/62g) in a large mixing bowl. Use an electric mixer to beat on medium-low speed, then gradually increase speed to high and continue to whip until you’ve reached stiff peaks (mixture will be thick, fluffy, voluminous). Set aside.
1 cup heavy cream
In a separate mixing bowl, combine cream cheese, remaining ½ cup/62g powdered sugar, and vanilla extract and use electric mixer to stir until smooth, creamy, and lump free.
8 oz cream cheese, ¾ teaspoon vanilla extract
Add the whipped cream mixture to the cream cheese and gently fold the two together until uniform and completely combined.
Layer cream cheese/whipped cream mixture into cooled crust, being sure it makes contact with the bottom of the crust all the way around (any pockets between the filling and the crust will create holes that crumble when you cut into the pie).
Top with cooled lemon mixture and spread into an even layer.
Transfer to refrigerator and chill for at least 3-4 hours before serving. If desired, top with half a batch of whipped cream before slicing and serving.
½ batch homemade whipped cream

Video

Notes

Storing

Cover tightly and store in the refrigerator for up to 4 days.

Nutrition