Lemon custard filling is baked in graham cracker crust, chilled and topped with combined cream cheese and lemon curd, then garnished with sweetened whipped cream and lemon slices. So refreshing and just the right amount of sweetness.
1 (14 oz.) can sweetened condensed milk
2/3-cup fresh lemon juice, (4 large lemons)
2 teaspoons grated lemon zest
3 large egg yolks
1 unbaked 9” graham cracker crumb crust*
Cream Cheese Topping
2 (8 oz.) packages cream cheese, softened
3 teaspoons purchased lemon curd
¼ cup confectioner’s sugar
Sweetened Whipped Cream*
1 medium lemon, thinly sliced
5–7 fresh mint leaves
Cream Cheese Topping:
In medium bowl, combine cream cheese, confectioner’s sugar, and lemon curd. Beat at medium speed until smooth. Carefully spread cream cheese mixture on top cooled lemon filling in crust. Spread sweetened whipped cream over cream cheese topping. Cover and refrigerate until ready to serve.
To Serve: Garnish with fresh lemon twists and mint leaves.
Add additional lemon curd if you like the tart flavor of lemon.
This pie can be made ahead and kept refrigerated up to 3 days.
Use pastry tip Ateco # 867 to pipe whipped cream.