Description
A refreshing and tangy no-bake lemon curd pie with a buttery graham cracker crust, perfect for summer gatherings. This easy dessert requires minimal effort but delivers maximum flavor with its creamy lemon filling and light whipped topping.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1 cup prepared lemon curd (store-bought or homemade)
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon zest for garnish
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes.
- 3. Make the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until well combined.
- 4. Fold in the lemon curd until fully incorporated.
- 5. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture.
- 6. Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
- 7. Before serving, whip the remaining 1/2 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread or pipe over the pie.
- 8. Garnish with lemon zest and serve chilled.
Notes
For best results, chill the pie overnight. You can use homemade lemon curd for a more intense lemon flavor. Store leftovers covered in the refrigerator for up to 3 days.