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Lemon Truffle Pie


A cream cheese and white chocolate base with a tart lemon topping.


  • 1 (9-inch) pie crust, baked and cooled
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1 cup water
  • 2 egg yolks
  • 1 tablespoon butter
  • 1/3 cup lemon juice
  • 1 1/2 cups white chocolate chips
  • 1 (8 ounce) package cream cheese, softened


  1. Beat egg yolks in a small bowl.
  2. Combine sugar, cornstarch and flour in a heavy saucepan.
  3. Using a wire whisk, stir in water until smooth.
  4. Cook this mixture over medium heat until boiling, stirring constantly.
  5. Cook and stir for 2 minutes.
  6. Stir about 1/4 cup of cooked mixture into egg yolks and blend.
  7. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly.
  8. Remove from heat and stir in butter and lemon juice.
  9. Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips.
  10. Set remaining lemon filling aside.
  11. Microwave the chip mixture on LOW for 1-2 minutes or until chips are melted, stirring until smooth.
  12. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well.
  13. Spread over cooled crust.
  14. Spoon lemon mixture over the cream cheese layer.
  15. Refrigerate for 4 hours to set.

Yield: 8 servings

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