lemon truffle pie

The lemon truffle pie is the one on the right…the other one is delicious, too. I’ll post the recipe and pictures soon.

I made this today for Katie’s baby shower (and again tonight for a work thing manana) and people asked me to post the recipe. It was originally posted here, but I found it here. I first made it for Easter. Since then, I have made it two more times and learned a few things. I have included some tips in italics.


  • 9″ pie crust, baked and cooled (normally, I’d bake my own, but it was nice that I didn’t have to)
  • 1 cup sugar
  • 1/4 cup cornstarch (this was originally 2 Tbsp. cornstarch and 2 Tbsp. flour, but it just didn’t set up for me)
  • 1 cup water
  • 2 egg yolks
  • 1 Tbsp. butter
  • 1/3 cup lemon juice
  • 1-1/2 cups white chocolate chips
  • 8 oz. pkg. cream cheese, softened

*Before you get started here is my suggestion, get the egg yolks, lemon juice, white chocolate, and cream cheese ready in SEPARATE bowls. Once you start cooking stuff, it moves pretty fast and you don’t have time to be squeezing lemons, etc.

Beat egg yolks in a small bowl. Combine sugar, cornstarch (and, if following original, flour) in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly.

Cook and stir for 2 minutes. Stir about 1/4 cup of cooked mixture into egg yolks and blend. (This is called tempering). Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter (in case you were wondering, the butter is what gives the filling a gloss of sorts) and lemon juice.

Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes (1 minute is plenty) or until chips are melted, stirring until smooth. Beat cream cheese and add white chocolate chip-lemon filling mixture. Mix until smooth.

Spread over cooled crust (it is highly possible that you will have too much of the cream cheese mixture…don’t worry, it makes the best fruit dip you have every tasted). Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set.

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