I love this pie! I like to make a cookie crumble crust for it though. I use lemon bar cookies. I’ve made it several times and everytime it’s a hit! Thanks for sharing it!
I just got done making this pie and it’s chilling in the fridge, so I can’t speak to the completely finished pie, but I had the same issue as others with the cream cheese not incorporating well. I used full fat cream cheese that had been out all day, so it was very soft. I swapped out the paddle on my Kitchenaid for the whisk and beat it until it looked smooth, but I could still feel little pieces of cream cheese when I tasted it. I do like the flavor though. Thinking of the texture of cheesecake filling, I think the next time I make this I might try pulling some of the sugar out of the lemon curd and mix it into the cream cheese to try to smooth out the cream cheese before incorporating the two.
Made earlier with a gluten free pie butter crust. The custard tasted very sweet but with a nice lemony sharpness – used full fat cream cheese for added richness (as its the holidays) .. Hopefully guests enjoy it :). Although if I make it again I’d probably reduce the sugar from a cup to either 3 1/4 or perhaps even to a 1/2 instead of a full cup. Thanks for sharing your recipe :).
I made this yesterday and loved it! I followed the recipe exactly except I did use full fat cream cheese. The texture was divine and I will definitely be making this again. When I whipped the cream, I was a little worried that it wasn’t sweet enough, but paired with the sweetness of the lemon filling, it was just perfect.
Question: Do you only cook the custard until it is thick (with little bubbles still seen from the eggs) or do you continue to cook until translucent, shinier, creamier texture like a curd?
I was very disappointed with this recipe. I made it for Easter. I lost my great recipe for lemon cream pie…can’t find the magazine it was in. So I tried this. The custard Does Not Set. I chilled it overnight, used full fat cream cheese. The custard flowed when the pie was cut. I would not make it again. My other recipe wa similar but used cornstarch. Also my other recipe has more lemon flavor., which could be textural effect.
Hi Marianne! I’m sorry to hear you were disappointed in the recipe. Overall, it is a softer, creamier pie and has more of a pudding-like vs. cheesecake texture. It’s hard to know what may have happened to make it not set without being in the kitchen with you, but I truly wish it would have come out perfectly!
This pie was everything, I made it for Easter dinner it was so easy to make. The only thing that I changed was the pie crust, I used a Graham cracker crust. Will make again thank you for sharing.
I just baked this yesterday and it is LUSCIOUS. Have been giving slices to my neighbors so I don’t eat the whole thing myself in one day. Really really good lemon cream pie and very easy to make. This is a definite keeper.
Many thanks for your grannies recipe on the lemon pie. Will try it sometimes. Forgot to tell you that back in the 50’s when my Aunt made the one w/ sweetened cond. milk that she had an old timey deep ice tray and she crushed a graham cracker recipe into the bottom of the tray and if she wanted the desert to be light green she dropped a few drops of food coloring into the mix. But the trick she used was to freeze the ice box pie and then by the time she sliced it and placed it on saucers we were already eating Sunday lunch or dinner so it was still a little frozen. I should have called it Lemon Icebox pie.
Hi Erin. I was hoping you would give me an idea of about how big and deep the pie pan needs to be in order to fit all of the filling?
Thank you kindly for sharing all of these wonderful recipes with us!!
Lynn
This was delicious!! Still wasn’t properly set after 7+ hours in the fridge, but that wasn’t too big of a deal, I devoured it. Will see if it’s more set when I have it again tomorrow…
Hi Tammy! While I’ve only tested the recipe as written, other readers have reported success with it. It will make the lemon flavor more pronounced. I hope you enjoy the recipe if you try it!
Hola Erin,
Tell Grammy, Yummo! I was looking for a recipe for a weekend dinner but it’s been so hot out that I couldn’t resist the tentation of cool lemon pie for dinner. Cream cheese does have protein after all.
When I went to make it that weekend, I realized I only had 8oz. of cream cheese so I pulled about a third of the custard and set it aside and continued the instructions after pouring into the crust I chilled it then added the leftover custard in top. Not a huge difference taste wise but added some dimension to the texture. And it looked so pretty once plated. Oh…I almost forgot, I didn’t have any mint or other suitable herbs in my garden, the only thing I had was some baby spinach that had bolted from the heat so I picked a few tiny sprigs with the tiny purple buds on them. So cute. And the added spinach gave me all 5 food groups. That’s my idea of a well balanced meal! Thanks for inspiring me!
I love this pie! I like to make a cookie crumble crust for it though. I use lemon bar cookies. I’ve made it several times and everytime it’s a hit! Thanks for sharing it!
I’m glad you enjoyed it, Kat! Thanks for taking the time to report back!
I just got done making this pie and it’s chilling in the fridge, so I can’t speak to the completely finished pie, but I had the same issue as others with the cream cheese not incorporating well. I used full fat cream cheese that had been out all day, so it was very soft. I swapped out the paddle on my Kitchenaid for the whisk and beat it until it looked smooth, but I could still feel little pieces of cream cheese when I tasted it. I do like the flavor though. Thinking of the texture of cheesecake filling, I think the next time I make this I might try pulling some of the sugar out of the lemon curd and mix it into the cream cheese to try to smooth out the cream cheese before incorporating the two.
Hi Glenna, thanks for sharing your notes! I’m so glad you enjoy the flavor, and I hope the pie is a hit!
Made earlier with a gluten free pie butter crust. The custard tasted very sweet but with a nice lemony sharpness – used full fat cream cheese for added richness (as its the holidays) .. Hopefully guests enjoy it :). Although if I make it again I’d probably reduce the sugar from a cup to either 3 1/4 or perhaps even to a 1/2 instead of a full cup. Thanks for sharing your recipe :).
I am so happy to hear that you all enjoyed it Saoirse! Thanks for sharing your review!
I made this yesterday and loved it! I followed the recipe exactly except I did use full fat cream cheese. The texture was divine and I will definitely be making this again. When I whipped the cream, I was a little worried that it wasn’t sweet enough, but paired with the sweetness of the lemon filling, it was just perfect.
Andrea, I am so pleased to hear that this was a hit! Thank you for sharing!!
My wife knows I really like lemon desserts so she made this pie. Amazing! So light but rich with lemon flavor. Thanks for sharing this recipe Erin.
Steven, I’m glad you enjoyed the pie! Thank you for taking the time to leave this review!
Question: Do you only cook the custard until it is thick (with little bubbles still seen from the eggs) or do you continue to cook until translucent, shinier, creamier texture like a curd?
Sara, I cook until the custard is thick and rich, similar to a pudding.
I was very disappointed with this recipe. I made it for Easter. I lost my great recipe for lemon cream pie…can’t find the magazine it was in. So I tried this. The custard Does Not Set. I chilled it overnight, used full fat cream cheese. The custard flowed when the pie was cut. I would not make it again. My other recipe wa similar but used cornstarch. Also my other recipe has more lemon flavor., which could be textural effect.
Hi Marianne! I’m sorry to hear you were disappointed in the recipe. Overall, it is a softer, creamier pie and has more of a pudding-like vs. cheesecake texture. It’s hard to know what may have happened to make it not set without being in the kitchen with you, but I truly wish it would have come out perfectly!
This pie was everything, I made it for Easter dinner it was so easy to make. The only thing that I changed was the pie crust, I used a Graham cracker crust. Will make again thank you for sharing.
I’m so glad you enjoyed it, Catricia! Thanks for taking the time to share this review!
I just baked this yesterday and it is LUSCIOUS. Have been giving slices to my neighbors so I don’t eat the whole thing myself in one day. Really really good lemon cream pie and very easy to make. This is a definite keeper.
Diane, I am so so pleased to hear this, thank you for sharing! (and I’ll share that feedback with my Grammy too :) )
PS Used my own favorite pie crust recipe but otherwise followed filling recipe exactly.
Many thanks for your grannies recipe on the lemon pie. Will try it sometimes. Forgot to tell you that back in the 50’s when my Aunt made the one w/ sweetened cond. milk that she had an old timey deep ice tray and she crushed a graham cracker recipe into the bottom of the tray and if she wanted the desert to be light green she dropped a few drops of food coloring into the mix. But the trick she used was to freeze the ice box pie and then by the time she sliced it and placed it on saucers we were already eating Sunday lunch or dinner so it was still a little frozen. I should have called it Lemon Icebox pie.
I hope you love it, Mary Jo! Your aunt’s pie sounds delicious and refreshing too.
Hi Erin. I was hoping you would give me an idea of about how big and deep the pie pan needs to be in order to fit all of the filling?
Thank you kindly for sharing all of these wonderful recipes with us!!
Lynn
Hi Lynn! I used a 9-inch pie dish for this recipe. I hope you love it!
This was delicious!! Still wasn’t properly set after 7+ hours in the fridge, but that wasn’t too big of a deal, I devoured it. Will see if it’s more set when I have it again tomorrow…
I’m so pleased that you enjoyed this, Megan! I hope it will be even more delicious today!
This pie is fabulous! The tart creamy lemon filling and the sweet whipped cream topping pair beautifully together.
I’m so pleased that you enjoyed it, Joyce! Thank you for sharing this kind review!
Can’t wait to try recipes
I hope you enjoy the recipe if you try it, Cynthia!
I made this and it’s the best lemon pie I’ve ever had!! I used a graham cracker crust and it was so good!!
YAY! I’m so happy that you enjoyed it, Sarah!
I am curious can I just use 8oz of cream cheese
Hi Tammy! While I’ve only tested the recipe as written, other readers have reported success with it. It will make the lemon flavor more pronounced. I hope you enjoy the recipe if you try it!
The pie was very lemony and very good!!! I used whole cream cheese.. I have a new recipe ?
I made it with Graham cracker crust!!
I’m so happy that you enjoyed it, Dot! Thank you for sharing this kind review!
The pie was good. The whipped cream make the difference on the taste. My boyfriend liked it but was disappointed it wasn’t meringue on top 😂.
I’m so happy it was a hit, Christelle! Thank you for sharing this kind review!
Hola Erin,
Tell Grammy, Yummo! I was looking for a recipe for a weekend dinner but it’s been so hot out that I couldn’t resist the tentation of cool lemon pie for dinner. Cream cheese does have protein after all.
When I went to make it that weekend, I realized I only had 8oz. of cream cheese so I pulled about a third of the custard and set it aside and continued the instructions after pouring into the crust I chilled it then added the leftover custard in top. Not a huge difference taste wise but added some dimension to the texture. And it looked so pretty once plated. Oh…I almost forgot, I didn’t have any mint or other suitable herbs in my garden, the only thing I had was some baby spinach that had bolted from the heat so I picked a few tiny sprigs with the tiny purple buds on them. So cute. And the added spinach gave me all 5 food groups. That’s my idea of a well balanced meal! Thanks for inspiring me!
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!