Benefits of This Recipe
✔ Super easy — no mixing, no bowls
✔ Budget-friendly — only 4 inexpensive ingredients
✔ Crowd-pleasing — tastes like a bakery lemon pie
✔ Customizable — add toppings, crust, or mix-ins
✔ Make-ahead friendly — tastes even better chilled next day
Q&A
Q1: Can I use homemade lemon curd instead of canned filling?
Yes! Use approx. 3 cups lemon curd.
Q2: Can this be made gluten-free?
Absolutely — replace the yellow cake mix with any GF yellow or white cake mix.
Q3: Can I use low-fat cream cheese?
Technically yes, but the texture will be softer and less creamy.
Q4: Does it need refrigeration?
If not eaten within 2 hours, refrigerate because of the cream cheese.
Q5: Can I make it look like the pie in the photo?
Yes!
Bake it in a graham cracker crust pie shell, chill completely, then top with whipped cream and lemon slices.
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