Lemon Cheese Pie Recipe
Lemon Cheese Pie Recipe photo by Taste of Home
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Lemon Cheese Pie Recipe

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This pie can be made ahead and frozen. SO it's not unusual for me to have one ready to serve in the freezer. I simply remove it from the freezer a few minutes before slicing.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups cold milk, divided
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1/2 teaspoon grated lemon peel
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 slice: 285 calories, 17g fat (9g saturated fat), 39mg cholesterol, 380mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 5g protein.


  1. In a bowl, beat cream cheese until smooth. Gradually add 1/2 cup milk. Sprinkle pudding mix over all. Gradually add remaining milk and lemon peel; beat until thickened, about 5 minutes. Pour into the crust. Freeze until ready to serve. Yield: 6-8 servings.
Originally published as Lemon Cheese Pie in Country Woman November/December 1995, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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BakinGymnast User ID: 5767825 200659
Reviewed Aug. 9, 2012

"Couldn't taste the cream cheese very much. It didn't set well either. But it was still okay. I added fruit to the top to make it more interesting."

dnaleri User ID: 566296 3672
Reviewed Mar. 17, 2009

"Does this have to be frozen? Could it be just refrigerated?"

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