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  1. Lemon Cream Pie

Lemon Cream Pie

05:00:00 10 servings, 1 piece (144 g) each
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10 servings, 1 piece (144 g) each

This lemon cream pie is a double threat in the dessert game—with one layer of airy, lemony creaminess and another that's cheesecake-like in texture.

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Make It

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  • Heat oven to 350ºF.
  • Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Beat pudding mix, 3/4 cup milk and lemon zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups Cool Whip. Spread onto bottom of crust.
  • Beat cream cheese, 1/4 cup sugar and remaining milk in separate medium bowl until blended. Stir in remaining Cool Whip; spread over pudding layer in crust.
  • Mix corn starch and remaining sugar in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
  • Spread lemon mixture over pie. Refrigerate 4 hours.


Substitute 13 square shortcake biscuits for the wafers.


  • 10 servings, 1 piece (144 g) each

Nutritional Information

Serving Size 10 servings, 1 piece (144 g) each
Calories 370
% Daily Value
Total fat 16g
Saturated fat 11g
Cholesterol 55mg
Sodium 340mg
Carbohydrate 54g
Dietary fibre 0g
Sugars 40g
Protein 4g
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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