Marie Callenders Lemon Cream Cheese Pie

There’s something truly irresistible about a slice of Marie Callenders Lemon Cream Cheese Pie. This classic dessert masterfully blends tangy lemon with the rich, smooth texture of cream cheese, all nestled in a buttery graham cracker crust. Whether you’re craving a refreshing treat on a warm afternoon or a show-stopping finale for your dinner party, this pie is a guaranteed crowd-pleaser. The balance of tart and creamy is pure magic, and the homemade touch takes it to another level. Let’s dive into everything you need to bring this delightful pie to life in your kitchen.

Why You’ll Love This Recipe

This Marie Callenders Lemon Cream Cheese Pie recipe is a gem for so many reasons. First, it’s surprisingly simple to make at home, even if you’re new to pie baking. The graham cracker crust is buttery and crisp, providing the perfect base for the luscious lemon-cream cheese filling. The filling itself is smooth, creamy, and bursting with fresh lemon flavor, thanks to real lemon juice and zest. Plus, the addition of gelatin gives it just the right set without being overly firm, keeping every bite silky and indulgent. It’s a wonderful make-ahead dessert, too, so you can prepare it in advance and wow your guests stress-free. Lastly, topping it with freshly whipped cream adds that cloud-like finish everyone loves.

The Ingredient Lineup

• 1 1/4 cups graham cracker crumbs – for a crisp, buttery crust
• 1/4 cup sugar – sweetens the crust
• 4 tablespoons butter, melted – binds the crust and adds richness
• 12 ounces cream cheese – the creamy base of the filling
• 1/3 cup sugar – sweetens the cream cheese mixture
• 1/3 cup sour cream – adds tang and creaminess
• 1/4 teaspoon salt – balances flavors
• 1/2 teaspoon Knox gelatin – helps the pie set perfectly
• 1 tablespoon cold water – to bloom the gelatin
• 1 teaspoon vanilla extract – enhances the flavor
• 1 1/2 cups water – base for the lemon curd
• 1 cup sugar – sweetens the lemon curd
• 1/2 cup fresh lemon juice – the star ingredient for brightness
• 5 tablespoons cornstarch – thickens the lemon curd
• 1/4 teaspoon salt – balances the lemon curd
• 1 tablespoon grated lemon zest – intensifies lemon flavor
• 4 egg yolks, beaten – adds richness to the lemon curd
• 2 tablespoons butter – for silky smoothness in the curd
• 1 1/2 teaspoons vanilla extract – rounds out the lemon curd
• Whipped cream (optional) – for topping and extra indulgence

Kitchen Gear Checklist

• 9-inch pie pan – the perfect size for this dessert
• Mixing bowls – for crust and filling prep
• Electric mixer or stand mixer – to beat the cream cheese smooth
• Small saucepan – to cook the lemon curd
• Whisk – essential for stirring and smoothing mixtures
• Measuring cups and spoons – for precision
• Rubber spatula – for scraping the bowl and folding ingredients
• Fine grater or zester – to get fresh lemon zest
• Refrigerator – to chill and set the pie

Marie Callenders Lemon Cream Cheese Pie Made Stepwise

Step 1: Prepare the crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even layer. Bake the crust for about 8 minutes until it’s set and golden. Let it cool completely before adding the filling.

Step 2: Bloom the gelatin

In a small bowl, sprinkle the Knox gelatin over 1 tablespoon of cold water. Let it sit for 5 minutes to bloom, which helps it dissolve smoothly into the filling.

Step 3: Beat the cream cheese mixture

In a large bowl, beat the cream cheese with 1/3 cup sugar until smooth and creamy. Add the sour cream, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Mix well until fully combined.

Step 4: Heat and add gelatin

Warm the bloomed gelatin gently in the microwave or over a double boiler just until it melts (do not boil). Slowly mix the melted gelatin into the cream cheese mixture, beating continuously to ensure it’s evenly incorporated.

Step 5: Make the lemon curd

In a medium saucepan, whisk together 1 1/2 cups water, 1 cup sugar, 1/2 cup fresh lemon juice, 5 tablespoons cornstarch, 1/4 teaspoon salt, and 1 tablespoon grated lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and cook for another minute.

Step 6: Temper the egg yolks

Slowly add a small amount of the hot lemon mixture into the beaten egg yolks, whisking constantly to temper them and prevent scrambling. Then pour the egg yolk mixture back into the saucepan. Continue cooking over low heat, stirring, until the curd thickens further. Remove from heat and stir in 2 tablespoons butter and 1 1/2 teaspoons vanilla extract until smooth.

Step 7: Combine lemon curd and cream cheese filling

Allow the lemon curd to cool slightly, then gently fold it into the cream cheese mixture until smooth and fully blended.

Step 8: Assemble and chill

Pour the filling into the cooled graham cracker crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or overnight, until fully set.

Step 9: Serve

Top with freshly whipped cream if desired before slicing. Serve chilled for a refreshing, creamy dessert experience.

Seasonal Flavor Boosts

• Add fresh raspberries or blueberries on top during summer for a burst of color and flavor.
• Swirl in a tablespoon of fresh orange zest for a citrus twist in the fall.
• Top with toasted coconut flakes in the winter for added texture and tropical flair.
• In spring, scatter chopped fresh mint leaves over the whipped cream for a bright herbal note.

Things That Go Wrong

• Gelatin not dissolving properly: Make sure to bloom it well and melt gently. Overheating can ruin its setting power.
• Curd lumps or scrambled eggs: Temper egg yolks slowly by adding hot liquid a little at a time and whisking constantly.
• Crust too soggy: Bake the crust thoroughly and let it cool completely before adding the filling.
• Filling too runny: Ensure the cornstarch is fully cooked and thickened in the lemon curd, and don’t skip gelatin in the cream cheese filling.

Store, Freeze & Reheat

To keep your Marie Callenders Lemon Cream Cheese Pie fresh, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay delicious for up to 4 days. While freezing is possible, the texture of the crust and filling may change slightly upon thawing. If you do freeze it, wrap it well and thaw overnight in the fridge before serving. This pie is best enjoyed cold, so reheating is not recommended. Simply let it sit at room temperature for 10–15 minutes before slicing for easier cutting.

Top Questions & Answers

Can I use a store-bought graham cracker crust instead of making my own?

Absolutely! A pre-made graham cracker crust works just fine and saves time. Just be sure to choose one without added flavors or ingredients you don’t want. The homemade crust, however, offers a fresher buttery taste that complements the filling beautifully.

Can I substitute lemon juice with bottled lemon juice?

While fresh lemon juice is always best for its bright, natural flavor, bottled lemon juice can be used in a pinch. Just be mindful that the flavor might be slightly less vibrant, so consider adding an extra teaspoon of lemon zest to boost the citrus notes.

Is it necessary to use gelatin in this pie?

The gelatin helps the cream cheese filling set just right, giving it that perfect sliceable consistency without being too firm. If you prefer a softer, more mousse-like pie, you could omit it, but the texture will be different. For best results, follow the recipe as written.

How does this pie compare to The Best New York Style Cheesecake?

While both desserts feature cream cheese, the Marie Callenders Lemon Cream Cheese Pie is lighter and more citrus-forward with its lemon curd layer, whereas the New York Style Cheesecake is richer, denser, and focuses on pure cream cheese flavor. Both are fantastic, but this pie is a lovely option when you want a refreshing, tangy dessert.

Similar Recipes

• Pumpkin Cookies With Cream Cheese Frosting – A cozy fall treat with creamy frosting.
• The Best New York Style Cheesecake – Classic creamy indulgence for cheesecake lovers.
• Fresh Strawberry Pie – Bright, fruity, and perfect for summer gatherings.

Next Steps

Now that you’ve got the recipe and all the tips to master this pie, it’s time to gather your ingredients and start baking! Don’t forget to experiment with the seasonal flavor boosts for a personalized twist. Whether you’re serving it at a family dinner or bringing it to a potluck, this Marie Callenders Lemon Cream Cheese Pie will be the star of the table. Pair it with a cup of tea or a light dessert wine for a truly memorable experience. Happy baking!

This pie is more than just a dessert—it’s a celebration of creamy textures and zesty citrus that’s bound to become a favorite in your repertoire. Enjoy every tangy, creamy bite!

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