A light, refreshing, and easy to make pie. It's one of my summer favorites.

Recipe Summary

prep:
30 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.

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  • Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.

  • In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.

  • Spoon filling into shell and chill.

Nutrition Facts

246 calories; protein 3.1g 6% DV; carbohydrates 36.6g 12% DV; fat 10.1g 16% DV; cholesterol 58.2mg 19% DV; sodium 152.1mg 6% DV. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2004
This pie is very good and I definitely recommend it. However, one tip I have is to make sure the cream cheese is very soft before stirring it into the lemon mixture, or else it won't melt properly. I made this mistake and had to make more filling! Read More
(37)

Most helpful critical review

Rating: 1 stars
04/30/2005
I did not like this at all. I could definitely taste all the cornstarch and the lemon and cream cheese flavors were way too subtle. I was making this for my inlaws but ended up throwing the whole thing out. Read More
(2)
39 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/18/2004
This pie is very good and I definitely recommend it. However, one tip I have is to make sure the cream cheese is very soft before stirring it into the lemon mixture, or else it won't melt properly. I made this mistake and had to make more filling! Read More
(37)
Rating: 4 stars
09/10/2004
I made this recipe without the crust (saves a ton of calories!), and I served it in parfait glasses. It was a nice light ending to a big meal. I also used less fat cream cheese without a problem. Read More
(24)
Rating: 5 stars
03/28/2008
Mmmmm . . . this is too good - I am eating way too much of it! The only change I'll make next time is slightly less water and sugar and a little more lemon juice to make it just a hint more tart. Read More
(21)
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Rating: 5 stars
07/23/2003
This is dessert is great tasting and "easy as pie". Read More
(7)
Rating: 4 stars
07/02/2011
I've made a slight variation on this for years: substitute lime juice instead of lemon juice, increase juice to 1/3 cup (because I like it tart), increase cream cheese to 4 oz, increase cornstarch to 1/4 cup. Read More
(5)
Rating: 5 stars
03/06/2012
This was absolutely AMAZING. Instead of a regular baked crust or graham cracker crust, I made a gingersnap crust and topped it off with fresh whipped cream. I will make this again soon :) Read More
(5)
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Rating: 4 stars
06/23/2008
Yup, this is really yummy. A little sweet. I'm eating it after about two hours in the fridge and it's a little soft. But it's also possible that I didn't whip my egg whites enough. I added sliced nectarines to the bottom of the crust before pouring the filling over top. Yum! Read More
(5)
Rating: 5 stars
02/11/2003
Wow! This was really easy to make and tasted wonderful. I'll be making this one again and again. Read More
(5)
Rating: 5 stars
02/27/2012
Quick, easy and delicious! Followed recipe exactly. Read More
(3)
Rating: 1 stars
04/30/2005
I did not like this at all. I could definitely taste all the cornstarch and the lemon and cream cheese flavors were way too subtle. I was making this for my inlaws but ended up throwing the whole thing out. Read More
(2)
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