18 Reviews of Marie Callender's Lemon Cream Cheese Pie

From: Bobbie

On May 30, 2006

I was just going to post this recipe since I tried it for the first time a couple days ago — and I checked to see if it was already there and found your posting. So instead of posting a new recipe, I'll just add to the reviews of yours. I made it in a tart pan — and I knew I would need more crust and fillings. So I did 1 1/2 times the crumb recipe and it was perfect. Then I doubled the other two (cream cheese filling and lemon filling). It was just right. I also topped it with a little whipped cream and grated lemon rind on each individual serving. It is just soooo refreshing. Since my husband is a diabetic, I also used Splenda in place of the sugars and it came out just great. Thanks for doing the work for me — and posting the recipe!!!

From: Carrie Ann

On Aug 27, 2002

The textures and flavours of the light lemoney custard combined with the dense richness of the cheese cake in this recipe was a wonderful treat for the tastebuds. I served it incircled with fresh raspberry sauce and garnished with raspberries. Delicious.

From: newspapergal

On Oct 27, 2003

I haven't made this in a while, but I made it two or three times a month a couple of summers ago. It's DELICIOUS. I used a readymade graham cracker crust. This is a great summer pie — and I think it's better than Marie Callendar's

From: cfletcher

On Feb 7, 2005

Very good cheesecake. The flavour was very subtle....not overwhelming at all.....everyone loved it. I used a 9" pie plate but next time will use 8" as it will fill up the pan better !

From: ~kdp

On Oct 16, 2004

So yummy!!! Easy to make and much more inexpensive that Marie Callendars. I will be making this one again!

From: **Tinkerbell**

On Apr 14, 2002

This was heaven! Can't go wrong with the combo of Lemon and cheesecake! We served with a dollop of whipped cream as well. Thanks for the recipe!

From: Babs in Toyland

On Apr 23, 2002

This was very delicious. I must admit I did a dumb thing (didn't follow the recipe like I should of) and cooked the crust first and then put the cream cheese mixture in. The pie was just a little flatter than it would have been. I will definitely make this again and follow the recipe to a "T"

From: Citruholic

On Apr 10, 2009

This is a great recipe. But I tweaked it a little bit. First, I baked it all in a dark, non-stick springform pan, flattening out the crust and moving it up the sides a bit (1/4" or so), but still not making the bottom crust too thin. I did lower the oven temp to 325 because of the dark pan, and checked for doneness around 25 minutes. It was ready in 30 minutes. I also added lemon oil extract (1/4 tsp.) to the cheesecake mixture as I felt it needed more lemon flavor. It was spot on. I suppose if you didn't have lemon oil you could use lemon extract or even zest. I didn't bother with lemon juice in the cheesecake as I wasn't sure adding that much liquid would be wise as it might affect it's ability to set up. The only other thing I did was before I added the yolks to the simmering sugar/cornstarch/water mixture that I tempered the yolks with a little of the simmering mixture and then added them. I whisked constantly until it was nice and thick and back up to simmering. I will say it took more than low heat to get that mixture up to a good simmer. So don't be shy about raising the heat. Keep it at a simmer, don't go to a boil. Just small, popping bubbles. Next time around I will probably add some fresh lemon zest to the top layer to give you that "zing" in the glands you get from lemon, even when it's sweet. A great recipe, very versatile. I think it would probably be really wonderful as one person wrote who used lemon cookies as the crust. That would REALLY pump up the lemon flavor for those of us "citruholics". All in all a beautiful presentation out of the springform pan. Much more elegant than serving up a piece of a wedge-shaped pie.

From: ms_bold

On Apr 17, 2006

I prepared this as one of the desserts for our Easter dinner. Mistakenly, I used a deep dish pie plate, and this recipe didn't have enough filling for the volume of the dish. I did add more lemon juice to the lemon filling, as I felt it needed the extra flavor boost. I also added squirts of canned whipped topping around the edge of the finished pie (just before serving) to camouflage my mistake of the size of dish. My husband loved the combination of cheese cake and lemon. I will try this recipe again with the proper size dish.

From: Pianolady

On Jan 17, 2005

My oh my oh my! This is my favorite pie at Marie Callender's, and this is at least as good, if not better, than theirs! I wouldn't change a thing except maybe to add just a touch more lemon juice next time, and to make sure and press the crust more evenly — especially in the corners of the pie plate where it seemed to build up a bit. Thank you for sharing this terrific recipe! Dianne