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Lemon Dream Pie

Lemon Dream Pie




8 servings


25 minutes


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  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar, divided
  • 3 egg divided
  • 1 (9-inch) unbaked pie crust
  • 3/4 cup Crown® Lily White® Corn Syrup
  • 1/3 cup lemon juice
  • 2 tablespoons butter OR margarine, melted
  • 1 tablespoon Fleischmann's® Corn Starch
  • 2 teaspoons freshly grated lemon peel
  • Whipped cream OR whipped topping



  1. Preheat oven to 350°F.
  2. Beat cream cheese, 1/4 cup sugar and 1 egg with an electric mixer in a small bowl, until smooth. Spread evenly in bottom of pie crust.
  3. In same bowl, beat 1/4 cup sugar, remaining 2 eggs, corn syrup, lemon juice, butter, corn starch and grated lemon peel until well blended. Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over filling.
  4. Bake 50 to 55 minutes or until filling is puffed and set. Cool on wire rack. To serve, top with whipped cream.


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