Lemon Cream Cheese Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing lemon cream cheese pie made from scratch with a graham cracker crust and tangy lemon custard filling. Light and summery, it's easier than you'd think and impresses every time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups graham cracker crumbs
- 3 Tablespoons granulated sugar
- 7 Tablespoons salted butter (melted)
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- ½ cup fresh-squeezed lemon juice
- 5 large egg yolks
- 1 Tablespoon lemon zest
- ¾ cup water
- 4 Tablespoons salted butter
- 1 cup heavy cream ((very cold))
- 1 cup powdered sugar (divided)
- 8 oz cream cheese (softened)
- ¾ teaspoon vanilla extract
- ½ batch homemade whipped cream ((optional))
At a glance
PER SERVING · TIME 275M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 282mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 36mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.