Lemon Cream Cheese Pie
25 min
3 hrs



1 1/4 cups gingersnap cookie crumbs

1/4 cup Land O Lakes® Butter, melted


1/3 cup water

1/4 cup sugar

3 tablespoons lemon juice

1 tablespoon freshly grated lemon zest

1 1/2 teaspoons cornstarch


1/3 cup sugar

1 (8-ounce) package cream cheese, softened

1 tablespoon freshly grated lemon zest

1/2 cup Land O Lakes® Heavy Whipping Cream

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes or just until set. Cool completely.

  3. STEP 3

    Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture is thickened and comes to a boil. Refrigerate while preparing filling.

  4. STEP 4

    Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon zest in bowl. Beat at medium speed until creamy. Beat whipping cream in another bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.

  5. STEP 5

    Spoon glaze mixture over cream cheese mixture. Refrigerate at least 2 hours or until set.


21Fat (mg)
60Cholesterol (mg)
270Sodium (mg)
32Carbohydrates (g)
1Dietary Fiber
4Protein (g)


Explore reviews from
our online community

  September 02, 2017

I had fun making this pie. It was in the refrigerator setting up in no time and everybody loved it. The gingersnap crust really compliments the lemon flavor.

— says Lynn
  September 08, 2009

I loved this! Everyone who tried it really enjoyed it. I tried it without the gingerbread cookies and you definately need they for the crust. If you like lemons, you will love this pie! Enjoy

— says Dana
  March 05, 2009

This is simple and east to make and really delicious.My family loves this pie

— says Alice
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