Lemon Truffle Pie


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White chocolate and lemon juice make this a light and creamy pie to enjoy year round.

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  • 1 9 inch pie crust, baked and cooled
  • 1 C. sugar
  • 2 Tbs. cornstarch
  • 2 Tbs. flour
  • 1 C. water
  • 2 egg yolks
  • 1 Tbs. butter
  • 1/3 C. lemon juice
  • 1 1/2 C. white chocolate chips
  • 1 8 oz. pkg. cream cheese, softened

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Combine sugar, cornstarch and flour. Stir in water until smooth. Cook over medium heat until boiling, stirring constantly. Cook 2 minutes. Stir about 1/4 C. of cooked mixture into egg yolks and blend. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon juice. Transfer 1/2 C. of the cooked lemon filling to small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set.

Yield: 8 servings

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