Lemon Truffle Pie
Submitted by idot2k
Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
3 hrsThis lemon pie has two distinct layers that make it more interesting than a standard lemon meringue. The bottom is a white chocolate truffle made by melting white chocolate chips into a portion of the hot lemon curd, then blending that with cream cheese in a food processor until smooth. It sets up rich, dense, and faintly citrusy.
The top layer is pure lemon curd, bright and tangy, made in the microwave with sugar, cornstarch, egg yolks, lemon juice, and zest. The microwave method is actually faster and more forgiving than stovetop since it reduces the risk of scrambling the yolks if you stir between bursts.
Tempering the egg yolks is the step you can’t skip. Stir a small amount of the hot mixture into the beaten yolks first to warm them gradually. Dump cold yolks straight into hot liquid and you get sweet scrambled eggs.
Piped whipped cream and toasted almonds on top finish it off with crunch and elegance.
Kitchen Tips
- Use real white chocolate chips (cocoa butter based), not vanilla candy melts. The flavor difference in the truffle layer is significant
- Stir the microwave mixture every 30 to 60 seconds to prevent hot spots that cook the starch unevenly
- The cream cheese must be at room temperature for a smooth truffle layer. Cold cream cheese leaves lumps that the food processor can’t fully break down
- Chill the full 2 to 3 hours before slicing. The truffle layer needs time to firm up or the layers will blur together
Variations
- Use a graham cracker crust instead of a baked pie shell for a sweeter, crunchier base
- Swap white chocolate for dark chocolate chips for a more intense chocolate-lemon contrast
- Replace almonds with toasted coconut flakes for a tropical finish
Ingredients
Directions
In microwave-safe bowl, combine sugar, cornstarch and flour.
Gradually stir in water until smooth.
Cook on High in microwave oven until mixture boils, stirring several times.
Reduce heat; cook 1 minute.
Remove from oven.
Stir about ¼ cup hot mixture into egg yolks; blend well.
Add yolk mixture back into hot mixture; stir well.
Cook on High in microwave until mixture bubbles, stirring 2 to 3 times.
Remove from the oven; stir in butter, peel and juice.
Transfer ⅓ of lemon mixture to small bowl.
Immediately add white chocolate chips and stir until melted.
In food processor bowl, beat cream cheese until smooth.
Add melted chocolate chip mixture and mix to blend.
Spread over bottom of cooled crust.
Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set.
Pipe whipped cream over pie and garnish with toasted almonds before serving.
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