Best 6 Light Lemon Cream Cheese Pie Recipes
Are you craving a delightful dessert that combines the refreshing brightness of lemon with the smooth creaminess of cream cheese? Look no further than the light lemon cream cheese pie! This delectable treat offers a symphony of flavors and textures that will tantalize your taste buds and leave you wanting more. With its creamy filling nestled in a crisp graham cracker crust and topped with a zesty lemon curd, this pie is a perfect balance of sweet and tangy. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating this culinary masterpiece.
Here are our top 6 tried and tested recipes!
LEMON CREAM CHEESE PIE
This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.
LIGHT LEMON CREAM CHEESE PIE
Nobody will ever guess that this is virtually fat free. It's creamy, lemony and very tasty and can be put together quickly. Will need several hours for chilling before serving. (You can use regular ingredients if you are one of the lucky ones that don't have to worry about calories and fat). I got the recipe off of a bottle of Nellie & Joe's key West Lemon Juice.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
- Pour into graham cracker crust and chill for several hours or overnight.
- Filling should be firm.
- Garnish if desired with additional Cool Whip.
Nutrition Facts : Calories 265, Fat 2.6, SaturatedFat 1.5, Cholesterol 27.2, Sodium 1593.5, Carbohydrate 25.8, Fiber 0.4, Sugar 15.5, Protein 36
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
LIGHT LEMON PIE
A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.
Nutrition Facts : Calories 216 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
LEMON CREAM CHEESE PIE
Make and share this Lemon Cream Cheese Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h38m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
- Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
- After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
- Filling: place oven rack in the middle of the oven; preheat to 350°.
- In a small bowl, mix rind and juice; set aside.
- In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
- In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
- Add the smooth cottage cheese and beat to mix.
- Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
- When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
- Bake for 30 minutes; remove from oven and cool completely.
- Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
- In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
- Then gently fold in the sour cream and whipped cream together.
- Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
- Refrigerate for at least a few hours.
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
Tips:
- For a smoother pie, use a food processor to blend the cream cheese, sugar, and lemon zest until light and fluffy.
- To prevent the pie from cracking, let it cool slowly in the refrigerator for at least 4 hours before serving.
- For a more intense lemon flavor, use Meyer lemons instead of regular lemons.
- To make a gluten-free pie, use a gluten-free graham cracker crust.
- To make a vegan pie, use vegan cream cheese and butter.
Conclusion:
This light lemon cream cheese pie is the perfect dessert for any occasion. It's easy to make, refreshing, and delicious. With its creamy filling and tangy lemon flavor, this pie is sure to be a hit with everyone who tries it.
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