Lemon Cream Pie
Who likes light, fluffy, cool, creamy desserts? If you raised your hand, keep reading because I’m going to introduce you to this fantastic Lemon Cream Pie.
It’s sweet and tart and just bursting with lemon flavor. And it’s so simple to make, too. It’s sure to be a go-to dessert when you’re craving a cool, refreshing sweet treat.
The filling for this pie is made with just three things: lemon curd, cream cheese, and whipped cream. I like to make my own lemon curd because it’s so simple and so good. But you can certainly use store-bought lemon curd for a shortcut. The lemon curd recipe I use makes about 2 cups, and I use the full amount in this pie for a big, tart lemon flavor. If you like, you can use a bit less lemon curd for a more subtle lemon flavor.
If you do go the homemade curd route, I suggest making it a day or two in advance. Then when it comes time to make your pie filling, it will mix up quickly and be chilling in short order.
Chilling this pie in the refrigerator gives it a soft, creamy texture. You can instead freeze the pie for a firmer pie. I personally prefer the softer version, but the frozen option works well if you need to transport the pie. It will definitely hold up a bit better.
I’ve made other chilled lemon pies that each vary a bit. There’s Lemon Icebox Pie, which is also made with cream cheese and whipped cream, but includes fresh lemon juice and condensed milk. For a filling that starts with a little stovetop time, try Lemon Cream Tarts.
This Lemon Cream Pie is just the thing for a serious lemon craving. It has the mouth-puckering flavor of good, strong lemonade. Combine that with its wonderfully soft, creamy texture, and you’ve got one winning dessert!