This Meyer Lemon Cream Pie is ultra creamy and completely no bake with less than 10 ingredients. With a simple honey graham cracker crust and a sweet/tart, velvety smooth lemon filling, this simple pie will become your go-to dessert year round.
I adore a simple, creamy pie. No bake at that! I also love lemon/Meyer lemons. Putting them together just makes sense! This Meyer Lemon Cream Pie is a product of citrus perfection. I guess you could also call it no bake cheesecake, but today we’ll stick with cream pie. It makes it sound creamier, right?
Anyway, this cream pie is incredibly simple and absolutely divine. It boats a really straightforward graham cracker crust that’s been sweetened with honey. The filling is just basically whipping some fresh Meyer lemon juice with cream cheese and heavy cream. I think the hardest part of this whole dessert is waiting for the refrigeration time! This Meyer Lemon Cream Pie makes an excellent, simple dessert that can be served all year long with minimal effort. Simply substitute the Meyer lemons for regular lemons if it’s summer time!
What you’ll need to make the Meyer Lemon Cream Pie
- graham cracker crumbs
- unsalted butter
- full-fat cream cheese
- zest and juice from Meyer lemons*
- heavy cream
- granulated sugar
To make the Meyer Lemon Cream Pie, start with grabbing a 9-inch springform pan, pie plate or high sided tart pan. In a small saucepan, melt the butter, then whisk in the honey until smooth. Toss the graham cracker crumbs with the melted butter and honey with a fork. Press the mixture evenly into the bottom of the springform pan. Place in the refrigerator while making the filling.
Next, place the cream cheese, zest and sugar in a bowl of a stand mixer fitted with the paddle attachment. Beat until the mixture is smooth. Reduce the speed to low and mix in the heavy cream. Mix until the mixture is creamy and thick, then mix in the Meyer lemon juice, and mix again until thick.
Pour the mixture into the pan with the crust and smooth the top. Place in the refrigerator overnight to allow the filling to set.
That’s it! Nothing fancy, just simple, velvety lemon pie that everyone will love.
Notes & tidbits
You do not have to use Meyer lemons. If you can’t find them, or they aren’t in season, just use regular lemons.
For the crust
- 1 1/4 cups graham cracker crumbs
- 5 Tablespoons unsalted butter
- 2 Tablespoons honey
For the filling
- 16 ounces full-fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- zest from 4 Meyer lemons
- 2 cups heavy cream
- 1/2 cup fresh Meyer lemon juice
Have available a 9-inch springform pan, pie plate or high sided tart pan.
In a small saucepan, melt the butter. Then, whisk in the honey until smooth. Place the graham crackers in the springform pan and whisk the melted butter mixture with a fork until combined. Evenly press the mixture into the bottom of the pan. Set in the refrigerator while making the filling.
To make the filling, fit a stand mixer with the paddle attachment. Beat the cream cheese, sugar and zest on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and mix in the heavy cream. Mix for 30 seconds on low, then increase the speed to medium-high and mix until the mixture is thick, about 2-3 minutes. Reduce the speed again and mix in the lemon juice. Increase speed and mix until mixture is thick again, 2-3 minutes.
Spread the mixture into the pan with the crust, smoothing the top. Place in the refrigerator and chill over night to allow the filling to set. Slice and serve, storing any leftovers in the refrigerator up to 5 days.
If you do no have Meyer lemons, regular lemons can be substituted.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 428
Nutritional information is only an estimate.