Introduction
Oh, hello there, friend! Do you ever just crave a slice of sunshine? A dessert that’s bright, zesty, and incredibly satisfying? Well, pull up a chair, because today we’re diving into a recipe that’s near and dear to my heart: a luscious Lemon Cream Cheese Pie. This isn’t just any pie; it’s a creamy, dreamy cloud of tangy lemon goodness nestled in a buttery graham cracker crust, topped with a luscious cream cheese layer. It’s the kind of dessert that brings back sweet memories and creates new ones, all while being surprisingly simple to whip up!
Why You’ll Love This Recipe
- Fast: While it needs some chilling time, the active prep is super speedy!
- Easy: Perfect for bakers of all levels, even if you’re just starting out.
- Giftable: Imagine gifting this beauty for a birthday or holiday – pure joy!
- Crowd-pleasing: Seriously, everyone adores this pie. It’s a guaranteed hit at any gathering.
Ingredients
Let’s gather our sunshine-y essentials!
For the Graham Cracker Crust:
- 1 ½ cups (170 g) graham cracker crumbs: The foundation of our deliciousness. You can buy them pre-crushed or pulse whole graham crackers in a food processor.
- 3 Tablespoons granulated sugar: Just a touch of sweetness to balance the tart lemon.
- 7 Tablespoons (100 g) salted butter, melted: This is what holds our glorious crust together.
For the Tangy Lemon Topping:
- 1 cup (200 g) granulated sugar: For that perfect sweet and tart balance.
- ⅓ cup (43 g) cornstarch: Our thickening magic!
- ¼ teaspoon salt: A pinch to enhance all those lovely flavors.
- ½ cup (118 ml) fresh-squeezed lemon juice: The star of the show! Fresh is best, trust me.
- 5 large egg yolks: These will give our lemon filling that beautiful, rich color and silky texture.
- 1 Tablespoon lemon zest: Double the lemon love! This adds an intense burst of citrusy aroma.
- ¾ cup (177 ml) water: To help everything come together perfectly.
- 4 Tablespoons (56 g) salted butter: This makes the filling wonderfully smooth and glossy.
For the Creamy Cream Cheese Layer:
- 1 cup (236 ml) heavy cream (very cold): The colder, the better for whipping!
- 1 cup (125 g) powdered sugar, divided: We’ll use half for the cream cheese and half for whipping the cream.
- 8 oz (226 g) cream cheese, softened: Make sure it’s nice and soft for easy mixing.
- ¾ teaspoon vanilla extract: A little hint of warmth to complement the lemon.
- ½ batch homemade whipped cream (optional): For that extra cloud-like topping if you’re feeling fancy!
How to Make It
Alright, let’s get our hands a little bit messy and create some magic!
1. Prepare the Graham Cracker Crust:
First things first, let’s get our crust ready. Grab a medium bowl, and toss in your graham cracker crumbs and granulated sugar. Give it a little mix. Now, pour in that melted butter and stir until everything is evenly moistened – it should look like damp sand. Press this mixture firmly into the bottom and up the sides of your 9-inch pie plate. I like to use the bottom of a glass or a flat measuring cup to get it nice and even. Pop it into a preheated oven at 350°F (175°C) for about 8-10 minutes, just until it’s lightly golden. Let it cool completely while we work on the filling.
2. Make the Tangy Lemon Topping:
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This dry mixture helps prevent lumps. Now, gradually whisk in your fresh lemon juice, those lovely egg yolks, lemon zest, and water until everything is smooth as can be. Place the saucepan over medium heat and stir constantly. You’ll see it start to thicken up beautifully. Keep stirring until it comes to a boil, and then let it boil for just 1 minute – this is important to cook out any starchy taste. Remove it from the heat and stir in the butter until it’s all melted and glorious. Pour this sunshine-yellow mixture into your cooled graham cracker crust. To keep that perfectly smooth surface, lay a piece of plastic wrap directly onto the surface of the lemon filling. Pop it in the fridge for at least 2 hours, or until it’s nice and firm.
3. Prepare the Cream Cheese Layer:
Now for the creamy goodness! In a large bowl, beat your softened cream cheese with ½ cup of the powdered sugar and that little splash of vanilla extract until it’s wonderfully smooth and creamy. No lumps allowed here! In a separate bowl (make sure it’s super clean and your heavy cream is ice-cold!), whip the heavy cream with the remaining ½ cup of powdered sugar. Whip it until you have stiff peaks – meaning when you lift the whisk, the cream holds its shape. Gently fold the whipped cream into the cream cheese mixture. Be gentle so you don’t deflate all that lovely air you just whipped in! Mix until it’s just combined and beautifully swirled.
4. Assemble the Pie:
Once your lemon layer is firm, carefully spread that glorious cream cheese mixture evenly over the top. It’s like frosting a pie, but even better!
5. Serve:
If you’re feeling extra special, top your beautiful pie with some homemade whipped cream. Then, give it another hour in the fridge to chill and set up even more before slicing and serving. Get ready for some serious smiles!
Substitutions & Additions
This pie is fantastic as is, but feel free to get creative!
- Crust Alternatives: Don’t have graham crackers? Vanilla wafers or shortbread cookies can also make a delicious crust.
- Lime Lovers: Swap out the lemon juice and zest for fresh lime juice and zest for a fantastic Key Lime Cream Cheese Pie.
- Berry Bliss: A few fresh berries on top make a beautiful and tasty garnish.
- Extra Zest: For an even more intense lemon flavor, you can add an extra teaspoon of lemon zest to the cream cheese layer.
Tips for Success
A few little tricks to make your pie absolutely perfect:
- Don’t Overmix: When folding the whipped cream into the cream cheese, be gentle. Overmixing can make it less fluffy.
- Cold Cream is Key: For the best whipped cream, make sure your heavy cream and bowl are very cold.
- Preventing a Skin: The plastic wrap laid directly on the lemon filling is crucial to avoid that unappealing skin forming.
- Prep Ahead: You can make the graham cracker crust and the lemon filling a day in advance. Keep them covered and refrigerated until you’re ready to assemble. The entire pie can be made up to two days ahead, making it a perfect make-ahead dessert for parties!
How to Store It
Leftover Lemon Cream Cheese Pie should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay delicious for about 3-4 days. It’s best enjoyed chilled!
FAQs
Can I make this pie without baking the crust?
Yes! If you’re in a super hurry or prefer no-bake, you can simply press the graham cracker mixture firmly into the pie plate and chill it in the refrigerator until firm before adding the filling. It won’t have that slightly toasted flavor, but it’s still delicious!
How do I know if my lemon filling is thick enough?
When you stir the lemon mixture and it coats the back of a spoon, and it boils and thickens, it’s ready. If you’re unsure, it should be about the consistency of pudding.
Can I use bottled lemon juice?
While fresh-squeezed lemon juice is highly recommended for the best flavor, you can use bottled lemon juice in a pinch. Just be sure it’s 100% lemon juice, not a lemon-flavored drink.
How long does the pie need to chill?
The lemon layer needs at least 2 hours to firm up. For the best overall texture and flavor, it’s ideal to chill the fully assembled pie for at least 1 hour after adding the cream cheese layer, but longer is even better!
Lemon Cream Cheese Pie
Equipment
- Food processor optional, for crushing graham crackers
- Medium bowl for mixing crust ingredients
- 9-inch pie plate
- Glass or flat measuring cup for pressing crust
- Medium saucepan for lemon filling
- Whisk
- Plastic wrap
- Large bowl for cream cheese layer
- Electric mixer for beating cream cheese and whipping cream
- Separate bowl for whipping cream
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs 170 g
- 3 Tablespoons granulated sugar
- 7 Tablespoons salted butter, melted 100 g
Tangy Lemon Topping
- 1 cup granulated sugar 200 g
- 0.33 cup cornstarch 43 g
- 0.25 teaspoon salt
- 0.5 cup fresh-squeezed lemon juice 118 ml
- 5 large egg yolks
- 1 Tablespoon lemon zest
- 0.75 cup water 177 ml
- 4 Tablespoons salted butter 56 g
Creamy Cream Cheese Layer
- 1 cup heavy cream (very cold) 236 ml
- 1 cup powdered sugar, divided 125 g
- 8 oz cream cheese, softened 226 g
- 0.75 teaspoon vanilla extract
- 0.5 batch homemade whipped cream (optional) for topping
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Let cool completely.1.5 cups graham cracker crumbs
- Make the Tangy Lemon Topping: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in lemon juice, egg yolks, lemon zest, and water until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Boil for 1 minute. Remove from heat and stir in butter until melted. Pour into the cooled crust. Cover surface directly with plastic wrap and refrigerate for at least 2 hours until firm.1.5 cups graham cracker crumbs
- Prepare the Cream Cheese Layer: In a large bowl, beat softened cream cheese with ½ cup powdered sugar and vanilla extract until smooth. In a separate, clean bowl, whip cold heavy cream with remaining ½ cup powdered sugar until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined and swirled.1.5 cups graham cracker crumbs
- Assemble the Pie: Spread the cream cheese mixture evenly over the firm lemon layer.
- Serve: Chill for at least 1 hour before slicing and serving. Optionally, top with homemade whipped cream.1.5 cups graham cracker crumbs