Lemon Cheesecake Pie

Lemon Cheesecake Pie

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Amanda Hyatt


Fluffy and creamy, with a great lemon flavor.


★★★★★ 2 votes

30 Min
20 Min



  • 1 c
    all purpose flour
  • 1 Tbsp
  • 1/2 tsp
  • 1/3 c
  • 1 tsp
    grated lemon rind
  • 1 Tbsp
    lemon juice
  • 1 large
    egg, slightly beaten
  • 1 Tbsp
    ice water

  • 1 1/4 c
  • 1/4 c
  • 1 c
  • 1 tsp
    fresh grated lemon rind
  • 1/3 c
    fresh lemon juice
  • 3 large
    eggs, seperated
  • (1) 8 oz
    package cream cheese
  • ·
    whipped cream
  • ·
    lemon peel and mint sprig for garnish (optional)

How to Make Lemon Cheesecake Pie


  1. To make lemon pastry shell

    Preheat oven to 400 degrees

    Into large bowl combine all purpose flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs.

    Mix lemon rind, lemon juice, egg and ice water, sprinkle over flour mixture, toss with fork.

    Gather into a ball. Chill, if necessary. Roll out to fit a 9 inch pie plate.

    Line with foil and weight down with uncooked beans or rice. Bake for 20 minutes or until edges are golden. Remove beans and foil, cool.
  2. For filling

    Combine 1 cup sugar with cornstarch. Add water, lemon rind and lemon juice into a medium saucepan. Cook on medium heat, stirring until thick.
  3. Remove from heat, beat a small amount of the cooked mixture into the egg yolks. Then mix egg yolk mixture into remaining cooked mixture.
  4. Return the mixture to heat. Cook, stirring for 2 to 3 mins more or just until mixture comes to a boil. Blend in cream cheese. Cool by placing saucepan into a bowl of ice water.
  5. Beat egg whites until frothy. Beat in remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until glossy. Fold into lemon mixture, spread evenly into crust.
  6. Chill 2-4 hours before serving. Garnish with whipped cream, lemon peel and mint sprig, if desired.

Printable Recipe Card

About Lemon Cheesecake Pie

Course/Dish: Pies

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