This Lemon Curd Pie recipe is the perfect combination of tangy lemon flavor and a sweet cream cheese filling inside of a vanilla wafer crust. No baking required! It’s a light dessert with a fresh, lemony taste, perfect for those days when you don’t feel like baking.
Easy No-Bake Lemon Pie Recipe
An easy to make lemon curd tops a creamy cheesecake like filling with whipped cream folded in giving this no-bake pie a lighter than air texture. The tart lemon curd is perfect with the creamy filling.
I use my homemade lemon curd recipe in tons of different recipes, from lemon curd cookies to this coconut layer cake with lemon curd. It’s a truly versatile dessert that adds a bright, tangy flavor to any recipe.
A lemon curd pie only uses 1 cup of lemon curd, so you’ll have extra to add to another dessert or serve with some blueberry scones.
For this pie recipe, you’ll start by making a crust out of melted butter and crushed vanilla wafers. Sometimes graham cracker crumbs can be overpowering, so a more neutral vanilla wafer adds some crispiness and a mild flavor without taking away from the pie itself. If you need a little chocolate with your pie, use an Oreo cookie crust.
Next, you’ll make the cream cheese filling with cream cheese, powdered sugar, and vanilla and fold in some sweetened whipped cream to keep the filling light and fluffy.
The lemon curd is the final step. Once the lemon curd cools, you’ll spread it over top of the light and fluffy cream cheese layer for a vibrant contrast.
The pie needs to set in the fridge for at least 4 hours, so it’s best to make it the night before you plan to serve it.
My husband loves lemon desserts and especially anything with lemon curd so I’m will always trying to come up with recipes that use it. It’s so easy to make so you get a lot of flavor without much effort.
This is a must try for lemon lovers
- It’s packed with lemon flavor: The lemon curd adds a tangy lemon flavor that perfectly complements the tanginess of the cream cheese pie filling.
- It doesn’t use an oven: There’s no baking in this recipe, so there’s no need to fire up the oven.
- It can be made ahead of time: Since this pie takes time to set, you can make it ahead of time and chill it until it is ready to serve.
What You’ll Need for This Lemon Cream Cheese Pie
- Crust: You’ll need vanilla wafers and melted unsalted butter to make the crust. You can use graham crackers instead or use a pre-made crust.
- Lemon curd: Eggs, egg yolks, sugar, and fresh lemon juice make up the lemon curd. Use fresh lemon juice for the best flavor.
- Filling: You’ll need full-fat cream cheese (not the kind that comes in a tub), powdered sugar, vanilla extract, and heavy cream.
How to Make a No-Bake Lemon Pie
Step One: Make the Crust
Crush the vanilla wafers into fine crumbs, mix them with melted butter, and press the mixture into a pie dish. Chill it to set while you prepare the filling.
Step Two: Whip Up the Lemon Curd
In a saucepan, whisk together eggs, sugar, and lemon juice over low heat until it thickens. Stir in butter, let it cool, and refrigerate.
Step Three: Prepare the Creamy Filling
Using an electric mixer, beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until fluffy, then fold some of it into the cream cheese mixture.
Step Four: Assemble the Pie
Spread the cream cheese filling into the crust, layer the lemon curd on top, and smooth it out. Chill the pie until it sets.
Top slices with the remaining whipped cream for a creamy, citrusy finish! For even more lemon flavor sprinkle some lemon zest on the whipped cream.
Storage
Store this pie ahead of time for up to 2 days. After you’ve made the pie, it will last in the fridge for up to one week.
This pie freezes really well. Place it in an airtight container and freeze for up to 3 months. Let the pie thaw in the fridge overnight before eating.
Expert Tips
- Crust: You can use a food processor or a ziplock bag and a rolling pin to crush the vanilla wafers into fine crumbs.
- Make ahead: Make the curd and store it in the fridge for up to one week ahead of time.
Don’t Forget!
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Ingredients
Crust
- 2 cups Vanilla Wafers
- 6 tablespoons butter
Lemon Curd
- 3 eggs
- 3 egg yolks
- 1 cup sugar
- 1 cup fresh lemon juice 5-6 lemons
- 2 tablespoons butter
Filling
- 12 ounces cream cheese room temp
- 1 ¼ cup powdered sugar divided
- 1 teaspoon vanilla
- 2 cups heavy cream
Instructions
Crust:
- Add vanilla wafers to a food processor and process until they are small crumbs. Add melted butter and pulse a couple of times until it comes together. Press into the sides and bottom of a pie plate and tap it down with the bottom of a glass or measuring cup. Refrigerate for 2 hours or freeze for 30 minutes.
Lemon Curd:
- Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.
- Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate for 2 hours or until needed. It will thicken further as it cools.
Filling:
- Add the cream cheese, ¾ cup powdered sugar and vanilla to a bowl and beat with a hand mixer until smooth.
- In a separate bowl, beat the heavy cream until almost thick then add ½ cup of powdered sugar and beat until it is thick.
- Add half of the whipped cream to the cream cheese mixture, folding it in until it is incorporated. Refrigerate the rest of the whipped cream to use when serving. Spread the cream cheese mixture into the pie crust, smoothing it with an offset spatula. Spread 1 cup of the cooled lemon curd over the cream cheese layer, evening it with an offset spatula. Refrigerate for at least 4 hours until set before cutting. Serve with reserved whipped cream.
Notes
- You can make the lemon curd 1 week in advance. You will only need half of it for the pie.
- Wait to add the whipped cream on top of the pie until shortly before serving.
- You can use a graham cracker crust if you prefer.
Lucious dessert! Easy to put together. The lemon curd filling is delicious. I made it the night before so the final steps of making the cream cheese mixture and the whipping cream were simple. This recipe is no fail and a beautiful pie that you can take anywhere.
Thanks for taking the time to leave a review! I love how simple yet delicious this pie is.
Beaucoup de recette de tarte pas compliquer et tres belle finition recettes qui ouvre bien appetit et tout monde on un regard tres gourmand merci (translation: Lots of pie recipes that aren’t complicated and have a beautiful finish. Recipes that really wet the appetite, and everyone looks at them with a greedy/gourmet eye. Thank you.)
Thank you, I hope you find one to try.