Description
This no-bake lemon curd pie is a bright, creamy dessert perfect for warm weather or any time you desire a refreshing treat. It combines fluffy whipped cream cheese with tangy lemon curd, all nestled in a crisp graham cracker crust. Ready in minutes, then chilled to set, this pie offers a luscious and zesty flavor without the need for baking.
Ingredients
Filling
- 8 oz cream cheese, softened
- ⅔ cup heavy whipping cream
- 10 oz lemon curd (store-bought or homemade)
- 1 tsp pure vanilla extract
Crust
- 1 9-inch graham cracker crust (store-bought or homemade)
Instructions
- Whip the cream cheese: In the bowl of a stand mixer, beat the softened cream cheese on high speed for 2-3 minutes until it becomes light and fluffy. Use a rubber spatula to scrape down the sides to ensure even whipping.
- Mix in cream and vanilla: Add the heavy whipping cream and pure vanilla extract to the whipped cream cheese. Beat on medium speed for 3-4 minutes until the mixture is light, smooth, and fully combined.
- Add the lemon curd: Gently mix the lemon curd into the cream cheese mixture until evenly incorporated, maintaining a smooth texture throughout.
- Pour filling into crust: Transfer the lemon filling into the prepared 9-inch graham cracker crust. Use a spatula to spread the filling evenly and smooth the surface.
- Chill to set: Refrigerate the pie for at least 8 hours, preferably overnight, to allow the filling to set properly. For quicker setting, place the pie in the freezer until firm.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a creamy texture.
- You can make your own lemon curd or use store-bought for convenience.
- Ensure the cream cheese is fully softened before whipping to avoid lumps.
- This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- Freezing the pie may alter the texture slightly, so consume within 1-2 weeks if frozen.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
