homemade lemon cream cheese pie recipe

Written ByJenny Smyth Posted on
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The Best homemade lemon cream cheese pie recipe

I’m so excited to share with you my family’s favorite homemade lemon cream cheese pie recipe. This dessert has been a staple in our household for years, and it’s always a crowd-pleaser.

The combination of tangy lemon and creamy cheese is a match made in heaven, and the best part is that it’s incredibly easy to make. I remember my grandmother teaching me how to make this pie when I was just a teenager, and I’ve been perfecting the recipe ever since.

It’s the perfect treat for any occasion, whether it’s a family gathering or just a Tuesday evening. My kids love helping me in the kitchen, and they’re always eager to taste-test the finished product.

The best part is that this pie is actually quite healthy, thanks to the use of fresh lemons and low-fat cream cheese. It’s a guilt-free dessert that we can all feel good about enjoying.

Over the years, I’ve tweaked the recipe to make it even more delicious and visually appealing. Now, I’m happy to share it with you, so you can enjoy it in your own home as well.

Homemade Lemon Cream Cheese Pie

4.7 from 1852 votes

This creamy lemon pie combines a tangy lemon filling with a smooth cream cheese base in a buttery graham cracker crust. It is a refreshing dessert perfect for spring and summer gatherings.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins (includes chilling)
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar

For the Topping

1/2 cup heavy cream
2 tablespoons powdered sugar
Lemon slices or zest for garnish (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
3Pour in melted butter and stir until the mixture resembles wet sand.
4Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
5Bake for 8 to 10 minutes until the crust is lightly golden and fragrant.
6Remove and let cool completely on a wire rack.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8Add 1/2 cup sugar, lemon juice, lemon zest, and vanilla extract, and beat until well combined and no lumps remain.
9In a separate chilled bowl, beat 1 cup heavy cream and 1/4 cup powdered sugar on high speed until stiff peaks form, about 2 to 3 minutes.
10Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated.
11Pour the filling into the cooled crust and spread evenly with a spatula.
12Refrigerate the pie for at least 4 hours, or until firm and set.
13For the topping, beat 1/2 cup heavy cream and 2 tablespoons powdered sugar on high speed until soft peaks form.
14Spread or pipe the whipped cream over the chilled pie.
15Garnish with lemon slices or zest if desired.
Serve cold.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Zester or grater
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 95mg🧂Sodium: 220mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For a more intense lemon flavor, add an extra tablespoon of lemon zest. Make sure the cream cheese is at room temperature to avoid lumps. The pie needs at least 4 hours of chilling to set properly.

This homemade lemon cream cheese pie recipe is always a good idea for any occasion. Whether you’re hosting a dinner party or just need a quick dessert to satisfy your sweet tooth, this pie is sure to impress.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it warm or cold, with whipped cream or without. We like to store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months for later enjoyment.

❓ Frequently Asked Questions About Lemon Cream Cheese Pie

What is the difference between cream cheese and regular cheese?

The main difference between cream cheese and regular cheese is the fat content and texture. Cream cheese has a higher fat content than regular cheese, which makes it perfect for baking pies like this one. The high fat content also gives cream cheese its characteristic spreadable texture.

How do I know if my lemon is ripe?

A ripe lemon will be heavy for its size and have a sweet, citrusy aroma. Avoid using lemons that are too green or too old, as they won’t have the same flavor and texture as fresh lemons.

Can I use frozen lemon juice instead of fresh lemons?

While frozen lemon juice can be used as a substitute in a pinch, it won’t provide the same level of flavor and texture as fresh lemons. If possible, try to use fresh lemons for the best results.

How long does this pie take to make?

This pie is relatively quick to make, with most of the time spent on preparing the filling and baking the crust. You can have this pie ready in about 30-40 minutes, depending on how quickly you work.

Can I use a pre-made crust instead of making my own?

While using a pre-made crust can save you time, it won’t provide the same level of flakiness and texture as making your own crust from scratch.

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