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!
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.
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.
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.
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.
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.
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 review and comment below! Thanks and enjoy!
Lemon Cream Pie
Ingredients
Golden Oreo Crust
- 1 1/2 cups crushed golden oreos about 20 oreos
- 6 tbsp unsalted butter melted
Lemon Cream Filling
- 2/3 cup lemon juice about 3-4 lemons
- 1 ½ tbsp lemon zest zest of about 2 lemons
- 2/3 cup sugar
- 2 eggs
- 4 egg yolks
- 4 tbsp unsalted butter cubed
- 8 oz cream cheese softened
- 3/4 cup heavy whipping cream
Topping
- 1 cup whipped cream
- 3 tbsp 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.
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