Lemon Curd Cream Cheese Pie

In a prepared graham cracker crust, a creamy layer of whipped cream and cream cheese is topped with homemade lemon curd, chilled, and served.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 427 Calories

Ingredients

• 3 egg yolks
• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons butter
• ¼ cup fresh lemon juice
• 1 cup half-and-half
• ¼ cup whipping cream
• 1 teaspoon grated lemon peel
• ⅓ cup Sugar In The Raw® Organic White
• 1 (4.3 ounce) package instant vanilla or white chocolate pudding mix
• 1 (6 ounce) prepared graham cracker crust

Recipe Instructions

Step 1

In 1-quart non-reactive saucepan, beat Sugar In The Raw Organic White, lemon peel, lemon juice and egg yolks with wire whisk until well blended. Cook over medium low heat until mixture thickens and bubbles, stirring constantly. Remove from heat; stir in butter. Place small sheet of plastic wrap on surface of lemon curd. Refrigerate until cooled.

Step 2

In medium bowl, beat cream cheese and whipping cream until smooth and creamy. Add pudding mix and gradually add half-and-half, beating on low speed until mixed. Beat on medium speed until creamy. Spread mixture in pie crust. Spoon and spread cooled lemon curd over cream cheese mixture. Cover and refrigerate until serving time.