Lemon Cream Cheese Pie
Submitted by JOYETTE
Lemon cream cheese pie with a homemade lemon curd folded into sweetened condensed milk, cream cheese, and lemon pudding. Tangy, creamy, and no-bake filling.
YIELD
2 piesPREP
20 minCOOK
30 minREADY
2 hrsThis lemon pie is a two-layer flavor bomb. First, you cook a real lemon curd from scratch with egg yolks, sugar, cornstarch, and fresh lemon juice. Then you fold that cooled curd into a creamy blend of cream cheese, sweetened condensed milk, and lemon pudding mix for a filling that’s intensely lemony and impossibly smooth.
The homemade curd is what separates this from a standard no-bake lemon pie. It brings a bright, tart punch that the pudding mix alone could never deliver. The cream cheese adds richness and body, while the condensed milk brings sweetness that balances all that citrus.
Cooling the curd completely before folding it in is critical. Warm curd will melt the cream cheese mixture and you’ll lose the thick, sliceable texture that makes this pie so satisfying.
Kitchen Tips
- Cool the lemon curd for several hours or overnight. Patience here is what gives the pie its firm, scoopable texture
- Soften the cream cheese fully before blending. Cold cream cheese leaves lumps that won’t disappear no matter how much you mix
- Use fresh lemon juice, not bottled. You need a full ⅔ cup, so plan on about 4 to 5 lemons
- Refrigerate the assembled pies for at least 3 hours before slicing. They need time to set fully
Variations
- Use a graham cracker crust instead of a traditional pie shell for a sweeter, crunchier base
- Top with fresh berries instead of whipped cream for color and a tart contrast
- Swap lemon for lime juice and lime pudding mix for a key lime cream cheese pie
Ingredients
Directions
In a saucepan, combine sugar and cornstarch.
Gradually stir in water, mixing until smooth.
Cook and stir over medium-high heat until thickened and clear.
Quickly stir in egg yolks.
Bring to a boil; boil for 1 minute, stirring constantly.
Remove from heat; stir in ⅓ cup lemon juice, salt, and butter.
Cool for several hours or overnight.
In a mixing bowl, blend sweetened condensed milk and cream cheese until smooth.
Stir in pudding mix and remaining lemon juice.
Fold into chilled lemon filling. Divide and spoon into baked pie shells.
Refrigerate for several hours.
Garnish with whipped cream and lemon slices.
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