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    Home » Recipes

    Lemon Cream Pie with a Golden Oreo Crust

    Published: Sep 5, 2020 by Tara Kringlen. As an Amazon Associate, I earn from qualifying purchases.

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    Crushed golden oreo cookies and butter form the base for this delicious no-bake lemon cream pie. Fresh lemon juice and zest combine to make a bright and tangy homemade lemon curd which gets folded in with fresh whipped cream and cream cheese to fill the crunchy crust. Top with some lightly sweetened whipped cream for the finale of this masterpiece!

    lemon cream pie in a white pie dish next to bowl of lemons

    Did I mention this pie is a no-bake dessert!? Oh right, I did, but I needed to say it again because that should make your day better if you decide to make this. Whip this lemon cream pie up in about 30 minutes and then just chill it for about 4 hours or overnight if you can plan ahead.

    The pie is bright with lemon flavor but subdued with the addition of cream cheese and fresh whipped cream. The crunchy golden oreo crust is the perfect match for the tangy lemon flavor.

    Fresh Lemon Flavor

    Another plus for this pie is that there are no artificial flavors in the filling. No lemon jello and no sweetened condensed milk make this lemon cream pie super fresh without the cloying sweetness you may get from sweetened condensed milk and the fake lemon flavor of jello.

    Golden Oreo Crust

    Have you had golden oreos? If not, run to the store and pick some up asap. They are a delightful little cookie. They are a nice change from the traditional graham cracker crust that most lemon cream pie recipes use. The crushed cookies and some melted butter make a quick and easy no-bake crust.

    The trick to getting pretty slices of pie without the crust crumbling everywhere is to really pack down the cookie crumbs. Use the bottom of a glass or measuring cup to pack it really well.

    lemon cream pie with whipped cream decorations in white pie dish with 2 slices cut from pie

    Fresh Lemon Curd

    The filling starts with a homemade lemon curd that super easy to make on the stovetop. You whisk all the curd ingredients together in a small saucepan and then heat it over medium low heat to melt the butter.

    Once the butter melts, you’ll keep stirring until the curd begins to thicken and an instant read thermometer reaches 170 degrees. If you don’t have a thermometer, draw a line with your finger down the back of the spoon and if the line remains then the curd is thick enough.

    Straining the Lemon Curd

    After the curd has thickened, you strain it through a fine mesh sieve to get rid of any pieces of egg that may have become solid while cooking the curd. You’ll be left with a silky smooth, bright and tangy lemon curd. Now you’ll just wait for it to cool while you whip the fresh cream.

    slice of lemon pie on spatula being lifted from pie plate

    Lemon Cream Filling

    To finish the filling, beat the softened cream cheese with the cooled curd. The cream cheese adds some stability to the filling without having to use cornstarch or gelatin as a thickener. Fold in the fresh whipped cream to the cream cheese/lemon curd mixture and pour it into your prepared golden oreo pie crust.

    That’s it! See, I told you it was simple and now you know how to make fresh homemade lemon curd too.

    How to get a smooth filling

    Make sure that the cream cheese is room temperature before mixing it with the lemon curd. If it is not soft enough, the cream cheese will form little lumps throughout the filling. Straining the lemon curd is also vital so that you can get rid of any solid egg bits.

    Can you use bottled lemon juice?

    I highly recommend not using bottled lemon juice in this pie. Because the star flavor is lemon, you really want to use fresh lemons for the juice. Bottled juice just won’t taste the same and give the pie the brightness it needs to balance the sweet.

    How long does the pie last?

    The lemon cream pie will keep for about 4-5 days in the refrigerator. Make sure to cover it tightly with foil or plastic wrap. If you aren’t planning on eating it right away, wait to top it with the fresh whipped cream until you are ready to serve it.

    2 slices of lemon pie on green plates with bowl of lemons and pie dish

    For more no-bake desserts, check out:

    • Strawberry Mousse Pie
    • Chocolate Icebox Cake
    • Chocolate Peanut Butter Cereal Bars
    • Banana Pudding Mason Jars

    Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thank you and enjoy!

    lemon cream pie in a white pie dish next to bowl of lemons

    Lemon Cream Pie

    Tara Kringlen
    Crushed golden oreos and butter form the base for this delicious no-bake lemon cream pie. Fresh lemon juice and zest combine to make a bright and tangy homemade lemon curd which gets folded in with fresh whipped cream and cream cheese to fill the crunchy crust. Decorate with lightly sweetened whipped cream.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Chilling Time 4 hours hrs
    Total Time 4 hours hrs 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 376 kcal

    Ingredients

    Golden Oreo Crust

    • 1 ½ cups crushed golden oreos about 20 oreos
    • 6 tablespoon unsalted butter melted

    Lemon Cream Filling

    • ⅔ cup lemon juice about 3-4 lemons
    • 1 ½ tablespoon lemon zest zest of about 2 lemons
    • ⅔ cup sugar
    • 2 eggs
    • 4 egg yolks
    • 4 tablespoon unsalted butter cubed
    • 8 oz cream cheese softened
    • ¾ cup heavy whipping cream

    Topping

    • 1 cup whipped cream
    • 3 tablespoon powdered sugar

    Instructions
     

    Golden Oreo Crust

    • In a food processor (or use a zip top bag and rolling pin) place cookies and process until fine crumbs remain.
    • Add melted butter and salt and process until butter is distributed throughout the crumbs.
    • Dump the crumbs into a 9 inch pie plate (preferably deep dish) and press them onto the bottom and up the sides of the pan, using the bottom of a cup to press them tightly.

    Lemon Cream Filling

    • Whisk lemon juice, zest, sugar, eggs and egg yolks together in a small saucepan.
    • Turn the heat to medium-low, add the butter and stir continuously until the curd begins to thicken and reaches 170 degrees on an instant-read thermometer, about 6 minutes. Don't worry if you see some curdled eggs in the curd as you will strain the curd next.
    • Strain the curd into a bowl, using a fine-mesh strainer, discarding any solids.
    • Place in a bowl and let cool for 20 minutes in the refrigerator.
    • Beat heavy whipping cream until stiff peaks form.
    • Beat softened cream cheese on medium for 2 minutes until soft and creamy.
    • Add curd and beat for another 2 minutes until no lumps remain.
    • Fold in the whipped cream until combined.
    • Pour the mixture over the cooled crust. Refrigerate for at least 4 hours or overnight.

    Whipped Topping

    • Combine heavy cream and powdered sugar in a mixing bowl and whip until stiff peaks form. Decorate the top of the pie or serve on the side.

    Notes

    • If you don't have an instant read thermometer, you can draw a line with your finger on the back of the spoon used for the curd as it thickens. If the line stays, then your curd is done. 
    • The pie will keep covered in the refrigerator for 4-5 days. Top with whipped cream before serving.

    Nutrition

    Calories: 376kcal
    Keyword cream pie, golden oreo crust, lemon, pie
    Tried this recipe?Let us know how it was!

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    438 shares
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      5 from 1 vote (1 rating without comment)

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    1. M says

      March 29, 2021 at 3:35 pm

      For the crust, do you remove the cream from the cookies?

      Reply
      • Tara Kringlen says

        March 29, 2021 at 6:35 pm

        Nope! Use the whole cookie. The cream helps to keep the crust together along with the butter😊

        Reply
    2. CJ says

      July 01, 2021 at 6:49 am

      I just came across this recipe on pinterest and am going to try it - however I will use lemon oreos with coconut flakes for the crust (just because who doesnt like lemon). I think I will also decorate it with fresh strawberries, as they are in season right now. Cannot wait.

      Reply
      • Tara Kringlen says

        July 28, 2021 at 10:21 pm

        That sounds delicious! Let me know how it turned out!

        Reply

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