Best 3 Lemon Truffle Pie Recipes

Indulge in a delightful culinary journey with our tantalizing Lemon Truffle Pie, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the zesty brightness of lemons with the rich, earthy notes of chocolate truffles, creating an irresistible treat. Our curated collection of recipes offers a range of options to suit your preferences, from a classic Lemon Truffle Pie that embodies simplicity and elegance to innovative variations that add a touch of intrigue. Embark on a delectable adventure as you explore our tempting recipes, each promising a unique and unforgettable experience.

Here are our top 3 tried and tested recipes!

SMOOTH AND CREAMY LEMON TRUFFLE PIE

Smooth and Creamy Lemon Truffle Pie image

This pie is the one to make for special occasions. It takes a bit of time, but is well worth the effort.

Provided by Chris from Kansas

Categories Pie

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) package refrigerated pie crusts
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/4 cup lemon juice
2 egg yolks, beaten
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon lemon zest, grated
6 ounces vanilla chips (1 cup)
1 (8 ounce) package light cream cheese, softened
1/2 cup whipping cream
1 tablespoon sliced almonds, toasted

Steps:

Heat oven to 450.
Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan.
(Refrigerate remaining crust for a later use.) Bake at 450 for 9-11 minutes or until light golden brown.
Cool completely.
In a medium saucepan, combine sugar and cornstarch; mix well.
Gradually stir in water, lemon juice and egg yolks; blend well.
Cook over medium heat until mixture boils, stirring constantly.
Reduce heat; cook 2 minutes, stirring constantly.
Remove from heat; stir in margarine and lemon peel.
Transfer 1/3 cup of hot filling to small saucepan; cool remaining lemon mixture 15 minutes.
Add vanilla milk chips to hot filling in small saucepan; stir over low heat just until chips are melted.
In a small bowl, beat cream cheese until fluffy.
Add melted vanilla milk chip mixture; beat until well blended.
Spread over bottom of cooked crust.
Spoon cooled lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours or until set.
In a small bowl, beat whipping cream until stiff peaks form.
Pipe or spoon over pie.
Garnish with toasted almonds.
Store in refrigerator.

LEMON TRUFFLE PIE

Lemon Truffle Pie image

An adaptation of the Pillsbury Bakeoff's cream cheese and white chocolate pie with a tart lemon topping, but with an easy microwave preparation. Use no less than a 9" cooked dough or graham cracker crust to accommodate the filling. Also, use the best quality lemon curd you can find or prepare your own. Give yourself time for the cream cheese to soften or the mixture will become grainy. Chill time not included. Note: If using the graham cracker crust to gain a more crisp texture I highly recommend to bake the crust about 5-10 minutes. I like Realtor's suggestion of a Vanilla Wafer crust. Also, see her easy and eggless recipe for Lemon curd recipe #429423.

Provided by gailanng

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (9 inch) pie crusts, baked and cooled (or 9-inch Graham Cracker Crust)
2 cups purchased lemon curd (or homemade)
1 1/3 cups white chocolate chips
1 (8 ounce) package cream cheese, softened

Steps:

In small microwave-safe bowl, combine 1/2 cup of the lemon curd with the white chocolate chips. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the chips will stiffen.
In a medium bowl, beat cream cheese until fluffy and light. Gradually beat in white chocolate chip mixture until fluffy and smooth. Spread in bottom of prepared and cooled pie crust.
Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.

LEMON TRUFFLE PIE

Lemon Truffle Pie image

A light & rich dessert that I got from one of my foodie calendars. Cream cheese and lemon curd filling.....LOVE IT! The 2nd time I made it, I made a graham cracker crust instead.

Provided by S I

Categories Pies

Time 1h10m

Number Of Ingredients 15

Ingredients

1 box refrigerated pie crusts, softened as directed on box
FILLING
1 c granulated sugar
2 Tbsp cornstarch
2 Tbsp all-purpose flour
1 c water
2 large egg yolks, beaten
1 Tbsp butter or margarine
1/2 tsp grated lemon zest
1/4 c fresh lemon juice
1 c (6 oz) white vanilla baking chips or chopped white chocolate baking bar
1 pkg (8 oz) cream cheese, softened
TOPPING
1/2 c whipping cream
1 Tbsp sliced almonds, toasted

Steps:

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake for 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low; cook 2 minutes, stirring constantly.
3. Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
4. Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
5. In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours.
6. In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store in refrigerator.

Tips:

For a richer flavor, use dark chocolate instead of semisweet chocolate.
To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the freezer for up to 2 weeks. When ready to serve, thaw the pie in the refrigerator overnight.
If you don't have a tart pan, you can use a 9-inch pie plate. Just trim the edges of the pastry dough to fit the plate.
To make the lemon curd filling, you can use fresh lemon juice or bottled lemon juice. If using fresh lemon juice, strain it through a fine-mesh sieve to remove any pulp.
To prevent the lemon curd filling from curdling, whisk the eggs and sugar together in a bowl until they are thick and pale yellow. Then, slowly whisk in the hot cream. Do not bring the cream to a boil.
If the lemon curd filling does curdle, don't panic! Just remove the pan from the heat and whisk in 1 tablespoon of cold butter. The butter will help to smooth out the filling.

Conclusion:

This lemon truffle pie is a delicious and elegant dessert that is perfect for any occasion. With its creamy lemon curd filling and rich chocolate truffle ganache, this pie is sure to impress your guests. So next time you're looking for a special dessert, give this lemon truffle pie a try!