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Lemon-Layer Cream Cheese Pie

Lemon-Layer Cream Cheese Pie
  • Prep 20 min
  • Total 3 hr 0 min
  • Ingredients 12
  • Servings 8
Lemon cream cheese pie is a cool treat for any season. Our Lemon-Layer Cream Cheese Pie is made with Pillsbury™ refrigerated Pie Crust and a light and fluffy filling. The first layer of the lemon cheesecake pie is a cream cheese mixture on top of the pie crust. Then, a bright, lemony mixture is spread evenly over it. Before you dig into this layered lemon pie top it with whipped cream!
Updated April 20, 2021
Make With
Make With
Pillsbury Pie Crust
Bake-Off® Contest 37, 1996
Bake-Off® Contest 37, 1996
Elyse Myers
Iowa City, Iowa

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Filling

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 2 egg yolks
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon butter or margarine
  • 1/3 cup sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 egg

Topping

  • 1/2 cup whipping cream, whipped

Steps

  • 1
    Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2
    Heat oven to 375°F. In 2-quart saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in cold water until blended. In small bowl, beat egg yolks slightly with fork. Stir yolks into sugar mixture in saucepan. Cook over medium heat 10 minutes, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and butter until well blended.
  • 3
    In small bowl with electric mixer, beat 1/3 cup sugar and the cream cheese on medium speed until smooth. Beat in egg until well blended. Spoon and spread cream cheese mixture in crust-lined pan. Spoon lemon mixture evenly over cream cheese layer; spread carefully to cover.
  • 4
    Bake 35 to 40 minutes or until crust is golden brown (center will not be set). Cool 30 minutes. Refrigerate until chilled, about 1 1/2 hours. Serve topped with whipped cream. Store in refrigerator.

  • 1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.
  • To quickly soften cream cheese, remove from wrapper, and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.
  • For best results chill bowl and beaters in freezer or refrigerator for 10 to 20 minutes before beating whipping cream.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
12g
62%
Trans Fat
1/2g
Cholesterol
135mg
44%
Sodium
250mg
10%
Potassium
75mg
2%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
27g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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