Tangy, sweet, silky, with the perfect nutty crust, Easy Lemon Lush Pie is the sunny confection that will make every day feel like summer. Delicate layers of lemon curd and fluffy Swiss meringue will make this dessert love at first bite.
There is something about the bright and fresh pop of citrus that just feels like the warmer days of summer and spring. Whether it’s starting the morning with Orange Marmalade Creamsicle Rolls or ending a meal with this layered pie, citrus just brings happiness to the taste buds.
Why You’ll Love This Recipe
- Almost No Bake – The only baking required for this layered pie is the crust. While you do cook the homemade lemon curd and Swiss meringue, they’re both easy steps in the process.
- Make Ahead – This pie can be made in advanced and refrigerated until ready to serve. It is equally delicious served cold or at room temperature. Refrigerating it will allow it to set up better.
- Customizable – This recipe can be made as completely Gluten Free and Dairy Free. You can also make the same recipe with dairy cream cheese and regular all purpose flour.
Not only is Easy Lemon Lush Pie completely irresistible, but it also utilizes baking and pantry staples making this dessert as budget friendly as it is delicious. Combining basics like eggs with fresh lemon juice and zest, this pie is perfect for Easter or any festive meal.
- Pecan Flour – Gives a nutty, buttery flavor to the crust.
- Flour – Used with the pecan flour to create the buttery crust.
- Butter – Helps bind the crust together.
- Cream Cheese – Creates the tangy, creamy cheesecake like layer.
- Lemons – Both the zest and the juice is used to create the tangy and sweet lemon curd.
- Powdered Sugar – Easily dissolves into the cream cheese without being grainy or forming lumps.
- Egg Yolks – Gives richness to the lemon curd.
- Javamelts Vanilla Flavored Sugar – Made with pure cane sugar and natural flavors, this instantly adds depth to both the lemon curd and the Swiss meringue. It measures the same as regular sugar.
How to Make Easy Lemon Lush Pie
This sweet and tangy pie combines layers of cream cheese, lemon curd, and fluffy Swiss meringue for the ultimate sunny dessert. With just a few easy steps this comes together in no time. You can even make the lemon curd ahead of time making this that much easier.
Time needed: 2 hours
A buttery pecan crust is combined with layers of sweetened cream cheese, lemon curd, and Swiss meringue.
- In Crust We Trust
Preheat the oven to 350 degrees. Mix together the ingredients for the crust and press into a 9″ pie pan. Bake for 20-25 minutes or until golden brown. Allow to cool completely.
- Creamy and Dreamy
Add the ingredients for the cream cheese layer to a mixing bowl and mix until smooth and creamy. Spread onto the cooled crust. Refrigerate while you make the lemon curd.
- Lemon Lush
Add all of the ingredients for the lemon curd to a glass bowl and mix until fully combined. Pour the mixture into a pot over medium-low heat and mix continuously until it’s thickened, about 10-15 minutes. Let cool completely and then spread over the cream cheese layer.
- Swiss Meringue
Create a double boiler. Fill a pot a little less than halfway with water and bring to a simmer. In a glass bowl, add the egg whites and sugar and whisk for 4 minutes. Transfer the bowl to the pot, making sure the water never touches the bottom of the bowl. Whisk continuously for 5-8 minutes until the mixture is foamy and it is 160 degrees. Transfer the mixture to a mixing bowl and mix on high for 10 minutes until it forms stiff peaks and is glossy.
- Finishing Touch
Spread the Swiss meringue over the top of the lemon curd. Use a kitchen torch to lightly brown the top if desired. Keep refrigerated until ready to serve.
This recipe is completely Gluten Free and Dairy Free. However, you can make the same dessert with regular flour, cream cheese, and butter. The measurements will be the same.
The lemon curd for this recipe can be made several days in advance. Keep it stored in an airtight container in the refrigerator until ready to use. It can be made 2-3 days in advance.
Because of the cream cheese layer and the Swiss meringue this dessert needs to be refrigerated when not being served. Keep it tightly covered or stored in a pie container and it will last for up to five days.
How to Make a Double Boiler
When you create a double boiler, it allows you to cook or melt something at a gentle heat without worry of over cooking it. This is useful for making custards, meringues, melting chocolate, etc. The best part is you don’t need any special tools.
Armed with a pot of simmering water and a glass bowl, you can easily create a double boiler at home. The key is to make sure the water never touches the bottom of the bowl. You want the steam created from the seal to do all of the work.
Top Tip For Easy Lemon Lush Pie
If you don’t have pecan meal or pecan flour, you can easily make your own. You can add whole pecans to a food processor or blender and pulse them until you have a sandy texture. In addition, because of the high content of oil in pecans, the best way to ensure they stay the freshest is by keeping them stored in the freezer. This will prevent the oils in them from going bad.
Easy Lemon Lush Pie
- 1 mixing bowl/mixer
- 1 9" pie dish
- 1 Double boiler
- 1 stockpot
- 1 1/4 cups pecan flour or finely chopped pecans
- 1 1/4 cups Gluten Free 1.1 flour
- 12 tbsp butter, melted
Cream Cheese Layer
- 16 oz cream cheese, room temperature
- 2 lemons, zested and juiced
- 1 1/2 cups powdered sugar
- 3 egg yolks
- 1/2 cup Javamelts Vanilla sugar
- 1/3 cup lemon juice
- 1 tbsp lemon zest
- 3 egg whites
- 1 cup Javamelts Vanilla sugar
- Preheat the oven to 350 degrees.
- Add the ingredients for the crust to a bowl and mix together.
- Press the mixture into a 9" pie dish. Bake for 20-25 minutes or until it's golden brown. Let cool completely.
- Add the ingredients for the cream cheese layer into a bowl. Mix until smooth and creamy.
- Spread the cream cheese mixture onto the cooled pie crust. Refrigerate while you make the curd.
- Add all of the ingredients for the lemon curd to a bowl and whisk together.
- Pour the mixture into a pot over medium-low heat. Continually whisk until it has thickened, 10-15 minutes. Let cool.
- Spread the lemon curd over the cream cheese layer.
- Create a double boiler. Fill a pot a little less than halfway with water and bring to a simmer.
- Add the egg whites and sugar to a glass bowl and whisk for 4 minutes.
- Transfer the glass bowl to the top of the pot, making sure the water never touches the bottom. Continue to whisk for 5-8 minutes until it is foamy, and it's 160 degrees.
- Pour the mixture into a mixing bowl and mix on high for 10 minutes until it forms stiff peaks and is glossy.
- Spread over the top of the lemon curd.
- Use a kitchen torch to lightly toast the Swiss meringue if desired.
- Chill until ready to serve.