Lemon Truffle Pie

"An adaptation of the Pillsbury Bakeoff's cream cheese and white chocolate pie with a tart lemon topping, but with an easy microwave preparation. Use no less than a 9" cooked dough or graham cracker crust to accommodate the filling. Also, use the best quality lemon curd you can find or prepare your own. Give yourself time for the cream cheese to soften or the mixture will become grainy. Chill time not included. Note: If using the graham cracker crust to gain a more crisp texture I highly recommend to bake the crust about 5-10 minutes. I like Realtor's suggestion of a Vanilla Wafer crust. Also, see her easy and eggless recipe for Lemon curd recipe #429423."
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Realtor by day, Chef by night
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
Ready In:


  • 1 (9 inch) pie crusts, baked and cooled (or 9-inch Graham Cracker Crust)
  • 2 cups purchased lemon curd (or homemade)
  • 1 13 cups white chocolate chips
  • 1 (8 ounce) package cream cheese, softened


  • In small microwave-safe bowl, combine 1/2 cup of the lemon curd with the white chocolate chips. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the chips will stiffen.
  • In a medium bowl, beat cream cheese until fluffy and light. Gradually beat in white chocolate chip mixture until fluffy and smooth. Spread in bottom of prepared and cooled pie crust.
  • Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.

Questions & Replies

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  1. This turned out wonderful. I used a homemade lemon curd (actually mine was a fake lemon curb made with zucchini....the recipe is on food.com) and added the curd after the pie was chilled.
  2. We loved this pie - needed something in a pinch and this was perfect. No baking and if you make it early in the morning, it's ready by lunchtime. Everyone loved it at Christmas :) Thanks for posting.
  3. OMG! This is the best lemon pie ever! My DH and my little girl LOVED this. It was such a big hit with them. It's smooth, creamy and delicious. It was also really, really easy to make. I used a store bought nilla wafer crust and I also made my own lemon curd with my recipe recipe #429423. I let my filling chill for 1 1/2 hours before topping it with the lemon curd layer. I had no problem at all spreading it over top. Thanks, GailAnn for another keeper.
  4. This was delicious. I wish I had followed the suggestion of the previous reviewer and chilled the cream cheese mixture before I spread the lemon curd on top, other than that the recipe is perfect. Made for ZWT6.
  5. Easy & delicious! The only trouble I had was the lemon curd would not spread OVER the cream cheese mixture - I ended up with kind of a marbled effect. I would suggest either refrigerating for awhile before topping with lemon curd or just mixing it all together at the start. An easy & delicious dessert that I will make for my guests in Maine! Made for Aussie Swap 5/10.


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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