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

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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings 12 slices
Calories 376kcal
Author Tara Kringlen

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.