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Lemon Cheese Pie

 Lemon Cheese Pie
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.
6-8 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 285 calories, 17 g fat (9 g saturated fat), 39 mg cholesterol, 380 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.