Equipment
Ingredients
Filling
- 450 g cream cheese, room temperature
- 180 ml heavy cream
- 240 ml lemon curd
Base
- 1 graham cracker crust
Nutrition (per serving)
Method
Place the room temperature cream cheese in a large mixing bowl. Beat on medium-high speed until the texture is completely smooth and creamy.
Pour the heavy cream into the bowl with the cream cheese. Beat on medium speed until the two are fully incorporated and the mixture is smooth.
Add the lemon curd to the mixture. Continue beating until the color is uniform and no yellow streaks remain.
Transfer the lemon filling into the graham cracker crust. Use a spatula to spread it evenly to the edges.
Chill the pie in the refrigerator for 1 hour. Move the pie to the freezer for at least 2 hours, or until it is firm enough to slice.
Remove from the freezer, slice into 8 wedges, and serve immediately.
Chef's Notes
- Ensure your cream cheese is truly at room temperature for a smooth, lump-free filling. Cold cream cheese will result in a grainy texture.
- Don't overmix the heavy cream after adding it to the cream cheese. Mix just until combined to avoid a curdled appearance.
- For a more intense lemon flavor, consider zesting one or two lemons into the filling mixture.
- If you can't find pre-made graham cracker crusts, you can easily make your own by pulsing graham crackers with melted butter and pressing into your pie plate.
Storage
Refrigerator: 3 days — Keep covered to prevent absorbing fridge odors.
Freezer: 2 weeks — Wrap tightly in plastic wrap or foil.
