Lemon-Cream Cheese Pie | Midwest Living

Lemon-Cream Cheese Pie

Lemon-Cream Cheese Pie

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  • Makes: 16 servings
  • Yield: 2 pies (8 servings each)
  • Prep 20 mins

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This longtime reader-favorite recipe makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.


  • 2 1/2 cups water
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 3 well-beaten egg yolks
  • 1/3 cup lemon juice
  • 3 tablespoons butter
  • Dash salt
  • 1 14 - ounce can sweetened condensed milk
  • 1 8 - ounce package cream cheese, softened
  • 1/3 cup lemon juice
  • 1 4-serving-size package instant lemon pudding mix
  • 2 recipes Baked Pastry Shell (see recipe below)
  • Whipped cream
  • Lemon zest or lemon slices


  1. In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
  2. Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
  3. Remove from heat. Add 1/3 cup lemon juice, butter, and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
  4. In a large bowl combine sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Beat with an electric mixer on low speed until smooth. Add chilled mixture, beating on low speed until just combined.
  5. Turn into prepared crusts. Garnish with whipped cream and lemon zest. Makes 2 pies (8 servings each).

Make Ahead Tip

  • You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.

Baked Pastry Shell


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water


  1. In a bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

Nutrition Facts

(Lemon-Cream Cheese Pie)

Servings Per Recipe 16, sugar (g) 32, sodium (mg) 264, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 421, calcium (mg) 111, Trans fatty acid (g) 1, Potassium (mg) 176, vit. C (mg) 15, carb. (g) 54, vit. A (IU) 437, iron (mg) 1, pro. (g) 6, Riboflavin (mg) 0, chol. (mg) 79, Thiamin (mg) 0, Fat, total (g) 21, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 10, Niacin (mg) 1, fiber (g) 1, Polyunsaturated fat (g) 3, Folate (µg) 48

Comments (6)

Jonni+Sue wrote:
I must be doing something wrong to get a recipe into the recipe box. I double click on the save recipe, but it never shows up in my recipe box. What is wrong?
crichton1 wrote:
From Midwest Living: Recipe Box is currently not working (as of 3/19/13). Our tech team is working to resolve this. We do apologize for the inconvenience and suggest that if you're a Pinterest user, you might just pin your favorite recipes to Pinterest instead!
jeanchambor1 wrote:
I was able to save this recipe using the "save recipe" button. I do have one question -- I can't use sweetened condensed milk, due to my lactose intolerance. Is there a recipe to make my own??
faithalissa wrote:
This looked wonderful....I just finished making it and putting into the prepared crust. It looks more like a pudding than a pie.....am I missing something? I put it in the fridge, hopefully it sets. There is no way that this would cut into pie pieces.
hammondlmk wrote:
I am concerned that when I mix the cool part with the pudding part it will be lumpy. Anyone else have this problem?

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