No-Bake Lemon Curd Pie: A Refreshing Delight
This no-bake lemon curd pie is a delightful dessert featuring a creamy lemon filling in a graham cracker crust.
Equipment
- stand mixer
- spatula
- refrigerator
- freezer
Ingredients
- 8 oz cream cheese softened
- ⅔ cup heavy whipping cream
- 10 oz lemon curd store-bought or homemade
- 1 teaspoon pure vanilla extract
- 1 9-inch graham cracker crust store-bought or homemade
Instructions
- Whip the softened cream cheese in a stand mixer on high speed for 2-3 minutes until light and fluffy.
- Add heavy cream and vanilla extract, mixing on medium speed for 3-4 minutes, then incorporate the lemon curd.
- Pour the lemon filling into the crust and smooth it out.
- Refrigerate for at least 8 hours or freeze for quicker setting.
Notes
For clean slices, freeze the pie before cutting. Store precut slices in an airtight container or cover with plastic wrap; it lasts up to 4 days in the fridge.