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Crushed Golden Oreo cookies combined with melted butter make a crisp, no-bake base for this bright lemon cream pie. Fresh lemon juice and zest are cooked into a tangy lemon curd, which is folded into whipped cream and cream cheese to create a velvety filling. Finish with lightly sweetened whipped cream for a beautiful, fresh dessert.
This is a true no-bake pie: assemble the components in about 30 minutes, then chill for at least 4 hours or overnight for best results. The lemon flavor is vivid yet balanced by the cream cheese and fresh whipped cream, while the crunchy Golden Oreo crust provides a sweet contrast to the tangy filling.
Fresh Lemon Flavor
The filling uses only fresh ingredients—no artificial lemon flavor, gelatin, or sweetened condensed milk. Making your own lemon curd yields a bright, clean citrus taste without the cloying sweetness of packaged alternatives.
Golden Oreo Crust
Golden Oreos are a delightful alternative to graham crackers. Pulse the cookies into fine crumbs, mix with melted butter, and press into a 9-inch deep-dish pie plate for an easy, no-bake crust. To get neat slices, press the crumbs firmly into the pan using the bottom of a glass or measuring cup so the crust holds together when cutting.
Fresh Lemon Curd
The filling begins with a simple stovetop lemon curd. Whisk lemon juice, zest, sugar, eggs and egg yolks together in a small saucepan, then cook over medium-low while stirring. Add the butter and continue stirring until the mixture thickens and reaches about 170°F (77°C). If you don’t have a thermometer, you can test the curd by drawing a line on the back of a spoon—if the line holds, the curd is ready.
Straining the Lemon Curd
After the curd thickens, strain it through a fine-mesh sieve to remove any cooked egg solids. This step leaves you with a smooth, silky curd. Chill it briefly while you whip the cream.
Lemon Cream Filling
Beat softened cream cheese until smooth, then mix in the cooled lemon curd until there are no lumps. Fold in freshly whipped heavy cream to lighten the mixture and add stability without using gelatin or cornstarch. Pour the filling into the chilled Golden Oreo crust and refrigerate for at least 4 hours or preferably overnight.
Simple and satisfying—this method also teaches you how to make fresh lemon curd from scratch.
How to Get a Smooth Filling
Make sure the cream cheese is at room temperature to avoid lumps. Straining the curd is essential to remove any cooked egg fragments and achieve a silky texture. When folding whipped cream into the curd-cream cheese base, use gentle strokes to keep the filling light and airy.
For the brightest, freshest flavor, use freshly squeezed lemon juice. Bottled juice lacks the same brightness and can make the filling taste less vibrant.
Stored covered in the refrigerator, the pie will keep for 4–5 days. If you aren’t serving immediately, wait to add the whipped cream topping until just before serving.
For more no-bake desserts, check out:
- Strawberry Mousse Pie
- Chocolate Icebox Cake
- Chocolate Peanut Butter Cereal Bars
- Banana Pudding Mason Jars
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a star rating and comment below. Thank you and enjoy!
Lemon Cream Pie
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Ingredients
Golden Oreo Crust
- 1 ½ cups crushed Golden Oreos about 20 cookies
- 6 tablespoon unsalted butter melted
Lemon Cream Filling
- ⅔ cup lemon juice about 3–4 lemons
- 1 ½ tablespoon lemon zest zest of about 2 lemons
- ⅔ cup sugar
- 2 eggs
- 4 egg yolks
- 4 tablespoon unsalted butter cubed
- 8 oz cream cheese softened
- ¾ cup heavy whipping cream
Topping
- 1 cup whipped cream
- 3 tablespoon powdered sugar
Instructions
Golden Oreo Crust
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Pulse cookies in a food processor until fine crumbs form, or place cookies in a zip-top bag and crush with a rolling pin.
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Add melted butter and a pinch of salt, then pulse until the butter is evenly distributed.
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Press the crumbs into a 9-inch deep-dish pie plate, covering the bottom and sides. Use the bottom of a cup to pack the crust firmly.
Lemon Cream Filling
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Whisk lemon juice, zest, sugar, eggs, and egg yolks in a small saucepan until combined.
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Cook over medium-low, add the butter, and stir continuously until the curd thickens and reaches 170°F, about 6 minutes. Some curdling may occur—this is normal because you will strain it.
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Strain the curd through a fine-mesh sieve into a bowl, discarding any solids.
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Chill the strained curd in the refrigerator for about 20 minutes.
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Whip the heavy cream until stiff peaks form.
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Beat the softened cream cheese on medium for about 2 minutes until smooth and creamy.
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Add the cooled curd to the cream cheese and beat until fully incorporated and lump-free.
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Gently fold the whipped cream into the lemon-cream cheese mixture until combined.
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Pour the filling into the prepared crust and refrigerate for at least 4 hours or overnight.
Whipped Topping
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Combine heavy cream and powdered sugar, then whip until stiff peaks form. Use to decorate the pie or serve on the side.
Notes
- If you don’t have an instant-read thermometer, test the curd by drawing a line on the back of a spoon—if the line holds, the curd is done.
- Store the pie covered in the refrigerator for 4–5 days. Add whipped cream just before serving for best presentation.