Lemon Cream Pie - Kraft Recipes Top
Comida Kraft
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Lemon Cream Pie

Prep Time
25
min.
Total Time
5
hr.
Servings

10 servings

Discover why our Lemon Cream Pie is considered a triple threat in the dessert game. This Lemon Cream Pie recipe has three layers of lemony, creamy awesomeness.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP. Spread onto bottom of crust.
  • Beat cream cheese, 1/4 cup sugar and remaining milk in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
  • Mix cornstarch and remaining sugar in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
  • Spread lemon mixture over pie. Refrigerate 4 hours.

Substitute

Substitute 26 square shortbread cookies for the wafers.

Size Wise

Indulge in a treat occasionally and give yourself permission to enjoy it in moderation. Healthy eating is about making good choices the majority of the time.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 410
Total fat 22g
Saturated fat 14g
Cholesterol 65mg
Sodium 330mg
Carbohydrate 51g
Sugars 39g
Protein 3g
% Daily Value
Vitamin A 20 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The ingredients say "1 cup sugar, divided" but the only place in the instructions for sugar says... The ingredients say "1 cup sugar, divided" but the only place in the instructions for sugar says "cornstarch and REMAINING sugar" Where is it divided??? Looks like a great recipe but what do I divide the sugar into?
Date published: 2015-01-17
Rated 5 out of 5 by from So Good! I've made this recipe twice. It is light and so refreshing! I was lazy and bought a graham cracker crust. I believe instructions for cream cheese layer should read "Beat cream cheese, 1/4 c. sugar (not milk) and remaining milk"...anyway that's what I did and it turned out perfect. I'm sure I will use this recipe many times.
Date published: 2017-07-01
Rated 3 out of 5 by from I made this for Thanksgiving this year and it was a little time-consumming. I made this for Thanksgiving this year and it was a little time-consumming. I used a pre-made shortbread crust to save time. The amount of jell-o to use is incorrect, there is no such thing as a 3.4 oz package so I used 2-1oz. packages. Also if I made this again, I would not make put on the last layer with the egg yolk and cornstarch, it had an odd taste to it and took away from the rest of the pie.
Date published: 2010-12-01
Rated 4 out of 5 by from This was delicious, but I didn't add the top layer. This was delicious, but I didn't add the top layer. The two bottom layers are enough. I used a large box of jello instead of 2 smaller ones.
Date published: 2010-12-17
Rated 5 out of 5 by from The best & so easy to make! The best & so easy to make!! We have 1 slice left and I'm going to make another one tonight!! The whole family loves it!!
Date published: 2012-07-13
Rated 5 out of 5 by from I have made this pie several times and absolutely LOVE it! I have made this pie several times and absolutely LOVE it! Everyone I have shared it with love it as well! Very simple ingredients, easy to make with very visually appealing result! Give it a try, you'll love it! Regarding the previous review, the ingredients are accurate exactly as printed!!
Date published: 2012-03-26
Rated 4 out of 5 by from Typo in instructions but good Delicious but please fix your typo in the instructions. Part of the divided milk goes in the first layer with the pudding. The cream cheese layer should be made with 1/4 cup sugar and remaining milk. The rest of the sugar will be used for the top layer.
Date published: 2017-07-26
Rated 1 out of 5 by from Contents Your milk & sugar are off?? Tell us to mix pudding mix w/3/4 cup, but then beating cream cheese it is 1/4 cup milk and remaining milk???? Mix cornstarch with remaining sugar - you have not used any yet???
Date published: 2017-07-26
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