Lemon Cheese Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Cheerful-looking, like sunshine in winter—lemon tang is refreshing



  • 1 c. sifted flour
  • ½ tsp. salt
  • c. shortening
  • 1 egg, slightly beaten
  • 1 tblsp. lemon juice
  • 1 tsp. grated lemon peel


  • c. sugar
  • ¼ c. cornstarch
  • 1 c. water
  • 1 tsp. grated lemon peel
  • c. lemon juice
  • 2 eggs, separated
  • ½ c. softened cream cheese (4 oz.)



Sift flour with salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg with lemon juice and peel; sprinkle over flour mixture and mix lightly with fork until dough holds together. Roll out and fit into a 9" pie pan; flute edge and prick over entire surface with a 4-tined fork. Bake in hot oven (400°F.) until pie shell is golden brown, about 12 minutes. Cool.


Combine 1 c. sugar with cornstarch; add water, lemon peel and juice, and egg yolks, slightly beaten. Stir until smooth. Cook, stirring constantly, until mixture thickens. Remove from heat and blend in cream cheese. Cool thoroughly.

  • Beat egg whites until soft peaks form. Gradually add remaining ¼ c. sugar, beating until stiff peaks form. Slowly fold into lemon mixture. Turn into pie shell and chill thoroughly.