Lemon Cream Cheese Pie

why make this recipe

Lemon Cream Cheese Pie is a delightful dessert that perfectly balances tangy lemon and creamy cheese flavors. It’s refreshing and rich at the same time, making it a great choice for any occasion. Whether it’s a special celebration or a simple family dinner, this pie is sure to impress.

how to make Lemon Cream Cheese Pie

Ingredients:

• 1 1/4 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 3 tablespoons light brown sugar
• Dash salt
• 1 (8 oz.) package cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 3/4 cup granulated sugar (for lemon filling)
• 2 tablespoons cornstarch (heaping)
• Dash salt (for lemon filling)
• 1 cup filtered water
• 2 large egg yolks
• 4 tablespoons lemon juice
• 1 tablespoon butter
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream topping)
• Optional: 1 packet whipped cream stabilizer

Directions:

1. Combine the graham cracker crumbs, melted butter, brown sugar, and a dash of salt in a bowl. Mix until everything is well combined.
2. Press this mixture firmly into an 8-inch pie plate to form the crust. Refrigerate while you prepare the filling.
3. In another bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and egg, mixing until fluffy.
4. Pour the cream cheese filling into the chilled crust. Bake in a preheated oven at 350 degrees Fahrenheit for 30 to 35 minutes, until the filling is set. Allow it to cool at room temperature for 10 to 15 minutes.
5. For the lemon filling, combine the granulated sugar, cornstarch, a dash of salt, and filtered water in a saucepan. Cook on low heat until it simmers and thickens, stirring often.
6. Whisk in the egg yolks, lemon juice, and butter. Cook again until it simmers, making sure to keep stirring.
7. Pour the lemon filling over the cooled cream cheese filling in the pie. Refrigerate until it is cold and set.
8. For the whipped cream topping, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. If using, add the whipped cream stabilizer.
9. Pipe or spread the whipped cream on top of the pie. Refrigerate until you are ready to serve. This pie can be made a day in advance.

how to serve Lemon Cream Cheese Pie

Slice the pie into wedges and serve chilled. It pairs well with a fresh fruit garnish, like berries or slices of lemon. Enjoy it as a sweet ending to any meal!

how to store Lemon Cream Cheese Pie

Store the pie in the refrigerator. Make sure it is covered to keep it fresh. It can last for up to three days, although it’s best enjoyed within the first few days after making.

tips to make Lemon Cream Cheese Pie

• For a smoother filling, ensure the cream cheese is at room temperature before mixing.
• Allow the pie to cool completely before refrigerating for the best texture.
• Feel free to adjust the sweetness of the lemon filling according to your taste.

variation

You can switch up the flavor by adding different citrus juices, like lime or orange, for a twist on the classic recipe. You can also add fresh fruit to the top instead of just whipped cream for added flavor and decoration.

FAQs

1. Can I make this pie without a mixer?
Yes, you can mix everything by hand with a whisk. It may take a bit more effort, but it will still turn out great.

2. How can I make the crust gluten-free?
Use gluten-free graham cracker crumbs or crush gluten-free cookies to create the crust.

3. Can I freeze Lemon Cream Cheese Pie?
It is not recommended to freeze the pie due to the creamy texture. However, you can freeze the crust and fill it fresh when you are ready to serve.