Lemon Cream Cheese Pie Recipes

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FROZEN LEMON CREAM PIE



Frozen Lemon Cream Pie image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 11

2 cups finely crushed graham cracker crumbs
1/3 cup sugar
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
One 14-ounce can sweetened condensed milk
2 tablespoons grated lemon zest
3/4 cup fresh lemon juice
1/3 cup sugar
4 pasteurized extra-large egg yolks
Whipped cream, for serving
Candied lemon peel, for serving

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
  • For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
  • Top with whipped cream and garnish with candied lemon peel.

LAYERED LEMON PIE



Layered Lemon Pie image

This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. -Elizabeth Yoder, Belcourt, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 ounces) lemon pie filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 251mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON PIE II



Lemon Pie II image

This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.

Provided by Jan Guinn

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 (9 inch) prepared graham cracker crust
½ cup whipped cream for serving

Steps:

  • Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g

HOMEMADE LEMON CHEESE PIE



Homemade Lemon Cheese Pie image

Your guests will never dream that this scrumptious pie, created by our Test Kitchen staff, is lighter. It is the perfect make-ahead dessert for any festive occasion.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 12

1 sheet refrigerated pie crust
1 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon zest
3 to 4 drops yellow food coloring, optional
1/2 cup plus 1 teaspoon lemon juice, divided
1 package (8 ounces) fat-free cream cheese
1/2 cup confectioners' sugar
1 cup reduced-fat whipped topping

Steps:

  • Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.

Nutrition Facts : Calories 341 calories, Fat 11g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

LEMON ICEBOX PIE III



Lemon Icebox Pie III image

A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.

Provided by Heather Simpson

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 5

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest

Steps:

  • In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g

NO-BAKE LEMON PIE



No-Bake Lemon Pie image

Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.

Provided by Sheila Motley Stokley

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 teaspoon vanilla extract
1 (8 inch) prepared graham cracker crust

Steps:

  • Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
  • Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
  • Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g

CREAMY LEMONADE PIE



Creamy Lemonade Pie image

"This luscious lemon pie looks quite elegant for an Easter dinner, yet it requires little effort," notes Carolyn Griffin of Macon, Georgia. "Guests will never suspect they're eating a quick-and-easy dessert."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant lemon pudding mix
2 packages (8 ounces each) cream cheese, softened
3/4 cup thawed lemonade concentrate
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.

Nutrition Facts : Calories 319 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 368mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Make and share this Lemon Cream Cheese Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h38m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/4 cups graham cracker crumbs
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 pinch allspice
3 ounces unsalted butter, melted (3/4 stick)
1 lemon, rind of
3 tablespoons fresh lemon juice
3/4 cup cream-style cottage cheese or 3/4 cup ricotta cheese
8 ounces cream cheese, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup whipping cream
1 cup sour cream
2 tablespoons sugar
chopped green pistachio nut, for garnish

Steps:

  • Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
  • Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
  • After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
  • Filling: place oven rack in the middle of the oven; preheat to 350°.
  • In a small bowl, mix rind and juice; set aside.
  • In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
  • In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
  • Add the smooth cottage cheese and beat to mix.
  • Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
  • When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
  • Bake for 30 minutes; remove from oven and cool completely.
  • Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
  • In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
  • Then gently fold in the sour cream and whipped cream together.
  • Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
  • Refrigerate for at least a few hours.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup sugar
1/2 cup cornstarch
2-1/2 cups cold water
1/8 teaspoon salt
3 large eggs yolks, lightly beaten
3 tablespoons butter
2/3 cup lemon juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) lemon-flavored instant pudding mix
2 pie shells (9 inches), baked
Whipped cream
Lemon slices

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.

Provided by mmlwjr

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

1 9-inch baked pie crust
1 (212 g) package lemon pie filling mix
1 (250 g) package cream cheese, softened

Steps:

  • Cook lemon filling using pkg directions.
  • Cool 5 minute.
  • Beat cream cheese till smooth.
  • Remove 1c. pie filling.
  • Gradually add pie filling to cream cheese.
  • Pour into pie shell, refridgerate 15 minute.
  • Spread reserved pie filling over top.
  • Refridgerate for 3 hours.

Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 8.8, Cholesterol 34.4, Sodium 348.5, Carbohydrate 35.9, Fiber 0.4, Sugar 0.1, Protein 3.8

LEMON LAYER CREAM CHEESE PIE



Lemon Layer Cream Cheese Pie image

I love lemon pies--any kind. I can't wait to try this variation I found on the Pillsbury website. It is three layers, cream cheese, lemon and whipped cream. Mmmmm.

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 9 inch pie shell
2/3 cup sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
2 teaspoons grated lemons, rind of
1/3 cup sugar
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup whipped cream
1 tablespoon confectioners' sugar

Steps:

  • Heat oven to 375°F For lemon layer: In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well.
  • Gradually add cold water, stirring constantly until blended.
  • In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan.
  • Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly.
  • Boil 1 minute.
  • Remove from heat.
  • Stir in lemon juice, butter and lemon peel; blend well.
  • For cream cheese layer: In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
  • Add egg; blend well.
  • Spoon and spread cream cheese mixture in prepared crust.
  • Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
  • Bake at 375°F for 35 to 40 minutes or until crust is golden brown.
  • (Center will not be set.) Cool 30 minutes.
  • Refrigerate 1 1/2 hours or until completely chilled.
  • Whip cream and sweeten it to taste.
  • Serve pie topped with whipped cream.
  • Store in refrigerator.

Nutrition Facts : Calories 333.7, Fat 19, SaturatedFat 9.9, Cholesterol 111.5, Sodium 212.4, Carbohydrate 37.6, Fiber 0.2, Sugar 27.2, Protein 4.4

LEMON ICEBOX PIE WITH CREAM CHEESE



Lemon Icebox Pie with Cream Cheese image

This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.

Provided by Gran28540

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 3h45m

Yield 12

Number Of Ingredients 8

1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 ¼ cups graham cracker crumbs
¼ cup white sugar
5 tablespoons unsalted butter, melted

Steps:

  • Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.
  • Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.
  • Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.
  • While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.
  • Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.
  • Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.
  • Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.3 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 181 mg, Sugar 32.8 g

LIGHT LEMON CREAM CHEESE PIE



Light Lemon Cream Cheese Pie image

Nobody will ever guess that this is virtually fat free. It's creamy, lemony and very tasty and can be put together quickly. Will need several hours for chilling before serving. (You can use regular ingredients if you are one of the lucky ones that don't have to worry about calories and fat). I got the recipe off of a bottle of Nellie & Joe's key West Lemon Juice.

Provided by Anita Harris

Categories     Dessert

Time 10m

Yield 1 pie

Number Of Ingredients 5

1 (9 inch) low-fat graham cracker crusts
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) package fat free cream cheese
1/2 cup nellie & joe's key west lemon juice (I'm sure regular lemon or even lime juice will do fine)
8 ounces fat-free cool whip, thawed

Steps:

  • Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
  • Pour into graham cracker crust and chill for several hours or overnight.
  • Filling should be firm.
  • Garnish if desired with additional Cool Whip.

Nutrition Facts : Calories 265, Fat 2.6, SaturatedFat 1.5, Cholesterol 27.2, Sodium 1593.5, Carbohydrate 25.8, Fiber 0.4, Sugar 15.5, Protein 36

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

This refreshing dessert is sure to please lemon lovers. Posting for safe keeping from Land O Lakes website.

Provided by diner524

Categories     Cheesecake

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 1/4 cups gingersnap crumbs
1/4 cup butter, melted
1/3 cup water
1/4 cup sugar
3 tablespoons lemon juice
1 tablespoon lemon peel, freshly grated
1 1/2 teaspoons cornstarch
1/3 cup sugar
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon peel, freshly grated
1/2 cup whipping cream

Steps:

  • Heat oven to 375°F Combine cookie crumbs and melted butter in small bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake for 5 to 6 minutes or just until set. Cool completely.
  • Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and comes to a boil (4 to 6 minutes). Refrigerate while preparing filling.
  • Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon peel in medium bowl. Beat at medium speed until creamy. Beat whipping cream in another medium bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.
  • Spoon glaze mixture over cream cheese mixture. Refrigerate until set (at least 2 hours).
  • Recipe Tip: To make it easier to squeeze juice, heat lemon in microwave oven on HIGH (100% power) for about 20 seconds.

Nutrition Facts : Calories 409, Fat 24.6, SaturatedFat 14.2, Cholesterol 66.8, Sodium 362.6, Carbohydrate 44.2, Fiber 1, Sugar 21.9, Protein 4.5

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LEMON CREAM CHEESE PIE - STEVEN DIFRANCO
In mixing bowl, whip together 1 3/4 Cup of milk and the room temperature cream cheese; Add small box of instant lemon pudding, and blend for 2 minutes; Pour filling mixture into pie crust, …
From stevendifranco.com


EASY CREAM CHEESE PIE WITH LEMON AND SOUR CREAM TOPPING
2020-11-10 In a larger bowl combine all the filling ingredients and beat on low until ingredients are light and frothy. Pour into the prepared pie pan. Bake at 350 for 15-20 minutes. Remove …
From aweekendcook.com


LEMON CREAM PIE WITH GRAHAM CRACKER CRUST - HOME MADE LOVELY
2022-03-16 Pie Filling. In a medium sized bowl, mix together the cream cheese and sugar. Add in ½ of the lemon pie filling and beat until smooth and creamy. Fold in the cool whip until …
From homemadelovely.com


THE VERY BEST LEMON PIE RECIPE | THE RECIPE CRITIC
2021-05-18 Using a paddle attachment, mix together cream cheese and sugar. Scrape the bottom of the bowl and mix again briefly. Scrape down the sides and bottom of the bowl again …
From therecipecritic.com


TOP 41 CREAM CHEESE PIE RECIPES - KENUR.AEROANTENNA.COM
Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day. Nutrition Facts: Calories 531.4, Fat 43.5, SaturatedFat 22.4, Cholesterol 113.1, Sodium 377.5, …
From kenur.aeroantenna.com


LEMON CREAM CHEESE PIE - PURECANE
8 oz cream cheese; 1 cup lemon juice (spilt) 2 tablespoons grated lemon zest; 1 ½ cup heavy whipping cream; ½ cup water; ½ cup Purecane™ zero-calorie Baking Sweetener; 2 …
From purecane.com


EASY KETO LEMON CREAM PIE - FAMILY ON KETO
2020-04-08 Preheat the oven to 180 C/350 F. Mix all dry ingredients and lemon zest, add softened butter or cold butter cut into little pieces. Mix the dough in a food processor or with …
From familyonketo.com


10 BEST LEMON PIE FILLING WITH CREAM CHEESE RECIPES | YUMMLY
2022-08-02 lemon pie filling, milk, lemon pie filling, cream cheese, large eggs and 38 more Delicious and Moist Lemon Sheet Cake Concern Recipes lemon, cream cheese, eggs, …
From yummly.com


MARIE CALLENDER'S LEMON CREAM CHEESE PIE RECIPE
2014-11-18 As pie cools, make lemon filling in small saucepan. by combining 1/2 cup sugar with cornstarch, salt and water. Step 7 Set mixture over low heat and simmer, stir often
From recipezazz.com


CREAM CHEESE LEMONADE PIE (NO BAKE!) - THE CHEESE KNEES
2022-03-02 Begin mixing 2 cups of whipped cream with instant pudding until thick, fluffy, and creamy. In a separate bowl whip the cream cheese until smooth with no lumps and then add …
From cheeseknees.com


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