Last night it snowed 5-6 inches…and by 3 pm today, it’s almost completely melted. It’s always kind of sad when the snow melts that fast! As the neighbor kids were playing/sledding, the snow was already melting. They did manage to build a couple snowmen though =). As much as I love snow, I find myself yearning for spring. And so this pie was the beginning of a citrus baking spree – because nothing says spring like citrus, right? Bring on the lemons! 😉 This pie is as easy as they come, but if you wanted to make it even easier you could use store-bought lemon curd instead of making your own. Despite the minimal ingredient list, it has a delicious multi-layer flavor. It tastes a lot like white chocolate cheesecake topped with lemon curd…maybe because that’s exactly what it is..haha! I’ve already made it twice. Enjoy!
{No-Bake} White Chocolate Lemon Pie
1 prepared graham cracker crust
8 oz cream cheese, room temperature
1 cup white chocolate chips, melted and cooled slightly
1-1/2 cups lemon curd, divided (recipe below)
1. In bowl of mixer with paddle attachment, beat cream cheese until smooth. Add chocolate to cream cheese mixture while continuing to beat until light and fluffy. Add in 3/4 cup curd until fully combined.
2. Pour into crust. Top remaining 3/4 cup curd. Refrigerate several hours or overnight before serving.
Microwave Lemon Curd
1 cup + 2 tbsp lemon juice
3 eggs
1 cup sugar
1/2 cup butter, melted
2 tbsp corn starch
1. In microwave safe bowl, whisk eggs and sugar together until smooth. Add 1 cup lemon juice and butter and whisk until combined.
2. Microwave in one minute intervals, stirring after each minute, until mixture is hot – about 4 minutes depending on the strength of your microwave.
3. In small bowl stir together remaining 2 tbsp lemon juice and cornstarch. Add to hot mixture and whisk to combine. Microwave another minute. Mixture should be thick and creamy.
*adapted from Allrecipes
