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Lemon Cheese Pie

User Rating 3 Star Rating (2 Reviews)


A lemon and cream cheese pie recipe baked in a pie crust.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 pie crust shell, 9-inch
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 2 eggs
  • 1/2 cup whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract


In a small mixing bowl, combine cream cheese, sugar, lemon juice, zest, and eggs; beat with a hand-held mixer on HIGH for 2 minutes. Spoon cream cheese mixture into pie shell. Bake at 350° for 20 minutes. Pie should be slightly firm. Cool and chill for at least 1 hour. Whip together heavy cream, sifted confectioners' sugar and vanilla until soft peaks form. Spread on thoroughly chilled pie.
Store pie in refrigerator.

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Slow Cooker Recipes | Casseroles | Main Recipe Index

User Reviews

Reviews for this section have been closed.

 1 out of 5
, Member bongostella

I followed this recipe exactly. The filling came out extremely thin. Baked it for 20 mins more that the stated time and it still did not set.

0 out of 0 people found this helpful.

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