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Lemon Cream Cheese Pie


This longtime reader-favorite recipe makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.

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Rate this recipe 4.5/5 (149 Votes)


  • 2 1/2 cups water
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 3 well-beaten egg yolks
  • 1/3 cup lemon juice
  • 3 tablespoons butter or margarine
  • Dash salt
  • 1 can (14 ounce) sweetened condensed milk
  • 1 package (8 ounce) cream cheese, softened
  • 1/3 cup lemon juice
  • 1 (4 serving-size) package instant lemon pudding mix
  • 2 baked pastry shell
  • Whipped cream
  • Lemon slices


Servings 2
Adapted from


Step 1

In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.

Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.

Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.

In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture.

Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each).

Make Ahead Tip: You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.


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