Lemon Cream Cheese Pie

Ingredients

• about 140 g (1⅓ cups; about 40 cookies)crushed vanilla wafer biscuits
• 25 g (2 tbsp), optionalgranulated sugar
• 57 g (¼ cup), meltedbutter, salted or unsalted
• 150 g (¾ cup)granulated sugar
• 8 g (1 tbsp)cornflour
• about 6 g (1 tbsp; zest of about 3 lemons)lemon zest
• 180 ml (¾ cup; juice of about 4–5 lemons)lemon juice
• 3 largeegg yolks, whites discarded
• 113 g (½ cup), at room temperaturebutter, salted or unsalted
• 340 g (12 oz), at room temperaturefull-fat cream cheese
• 90 g (¾ cup)icing sugar
• 5 ml (1 tsp)vanilla extract
• 480 ml (2 cups)double cream
• 60 g (½ cup)icing sugar

Instructions

1. 1

   Bake the crust

   Heat the oven to 175°C (350°F). Mix the wafer crumbs, optional sugar and melted butter in a 23 cm (9-inch) pie dish. Press the mixture across the base and up the sides. Bake for 8–10 minutes, until lightly browned, then cool completely.

2. 2

   Mix the curd

   In a large microwave-safe bowl, whisk together the granulated sugar and cornflour. Add the lemon zest, lemon juice and egg yolks, then whisk again. Cut the room-temperature butter into cubes and add it to the mixture.

3. 3

   Cook the curd

   Microwave on full power in 1-minute bursts, whisking after each burst, for 3–5 minutes in total, until the curd coats the back of a spoon. Take care not to overheat it. Pass it through a fine-mesh sieve into a clean bowl or container, then leave it to cool to room temperature.

4. 4

   Beat the filling

   Using a hand mixer in a large bowl, beat the cream cheese, 90 g icing sugar and vanilla until the mixture is light and fluffy.

5. 5

   Whip the cream

   In a stand mixer fitted with a whisk attachment, whip the double cream, adding the remaining 60 g icing sugar gradually. Continue until stiff peaks form. Transfer half the whipped cream to a lidded container and refrigerate it.

6. 6

   Assemble and chill

   Fold the remaining whipped cream into the cream cheese mixture. Spread the filling into the cooled crust. Spoon the cooled lemon curd over it and spread it evenly with a spatula. Cover loosely with plastic wrap and refrigerate for 4 hours or overnight. Top with the reserved whipped cream before serving, and keep leftovers covered in the refrigerator.

What is lemon cream cheese pie?

This American-style dessert combines a biscuit pie crust, a cream cheese layer, lemon curd and whipped cream. It takes inspiration from chilled cream pies and cheesecake, with lemon bringing a sharp contrast to the rich dairy layers.

Here, the crust is briefly baked for a toasted base, while the lemon curd is cooked in the microwave. The filling stays light and soft because whipped cream is folded into the cream cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 645 calories, 7g protein, 72g carbs, 38g fat.

The wafer crust and sugars provide most of the carbohydrates, while butter, cream cheese and double cream contribute much of the fat. Cream cheese, cream and egg yolks provide some protein, though this remains a rich dessert rather than a protein-focused dish. Balance a slice with fresh berries, or serve it after a lighter main course.

Build a sturdy crust

Crumb mixture: Stir until the melted butter has coated the wafer crumbs evenly. Press them firmly into the base and up the sides of the dish so the crust holds together when sliced.

Cooling: Let the baked crust cool completely before adding the filling. A warm crust can soften the filling and make the layers harder to spread neatly.

Get the lemon curd right

Microwave in bursts: The curd thickens quickly, so use 1-minute intervals and whisk thoroughly each time. The recipe allows 3–5 minutes total; the exact time can vary with the microwave.

Doneness: The curd is ready when it coats the back of a spoon. Straining it removes zest and any cooked egg flecks for a smooth layer; let it cool to room temperature before assembling.

Keep the filling airy

Room-temperature ingredients: Softened cream cheese beats more smoothly than cold cream cheese, helping prevent lumps. Beat it with the icing sugar and vanilla until fluffy before adding the whipped cream.

Gentle folding: Whip the cream to stiff peaks, then fold half into the cheese mixture with a spatula. Use a light hand to keep the filling airy rather than knocking out the volume.

Plan the chilling time

Set time: The assembled pie needs at least 4 hours in the refrigerator, with an overnight chill also suitable. This gives the cream cheese layer time to firm up for cleaner slices.

Finish: Keep the reserved whipped cream chilled separately and add it just before serving. That keeps the topping fresh-looking while the pie sets.

Serve and slice

Clean slices: Use a sharp knife and wipe it between cuts to keep the distinct layers tidy. The pie is rich, so modest slices make it easier to enjoy the buttery crust and tart lemon together.

Pairings: Serve it on its own or with fresh berries for a fruity contrast. A cup of tea or coffee also works well alongside the sweet, creamy filling.

Recipe notes & tips

• Press the crumbs firmly into the corners and sides of the pie dish for an even crust.
• Whisk the lemon mixture after every microwave burst to help it thicken evenly.
• Stop cooking the curd as soon as it coats the back of a spoon.
• Let both the crust and curd cool fully before assembling the layers.
• Fold the whipped cream into the cream cheese mixture gently to preserve its airy texture.
• Chill the pie overnight if you want to make it well ahead of serving.

Variations

• Graham-style crust: Use crushed digestive biscuits in place of the vanilla wafers, keeping the same quantity.
• Lime version: Replace the lemon zest and juice with lime zest and juice for a different citrus flavour.
• Berry topping: Add fresh raspberries or blueberries over the whipped cream just before serving.
• Extra citrus: Add a little finely grated lemon zest to the cream cheese filling for a stronger lemon aroma.
• Individual pies: Divide the crumb crust and filling among small dishes, then chill until set.

Common mistakes to avoid

• Warm crust: Adding filling before the crust cools can soften the layers; let it cool completely first.
• Overcooked curd: Too much microwave time can make the curd overly thick or affect the eggs; use short bursts and check the spoon-coating cue.
• Skipping the sieve: Unstrained curd may contain zest or egg flecks; pass it through a fine-mesh sieve for a smooth finish.
• Lumpy filling: Cold cream cheese can be difficult to beat smoothly; bring it to room temperature first.
• Deflated cream: Vigorous mixing after whipping can remove the air; fold the cream in gently.
• Rushed chilling: Cutting before the pie has had 4 hours to chill can make the layers slump; give it longer if needed.

How to store

Cover leftovers and refrigerate for up to 3 days. Serve chilled; this pie is not suited to reheating. Keep it covered to prevent the cream from picking up other refrigerator odours.

Frequently asked questions