Silky, bright, and beautifully balanced, this Lemon Curd Cheesecake Pie pairs a Toasted Butter Pecan Cookie Crust with an exceptionally creamy lemon cheesecake filling made with real lemon curd, fresh lemon juice, and fragrant lemon zest. A glossy layer of lemon curd peeks through elegant mascarpone whipped cream rosettes, creating a bakery-worthy dessert that’s rich without being heavy. Every bite delivers buttery crunch, velvety cheesecake, and vibrant citrus, making this pie equally at home on a holiday table or at a summer gathering.

Yield: 8 servings
Prep Time: 40 minutes (plus chilling)
Cook Time: 12 minutes
Total Time: About 5 hours

Ingredients

For the Toasted Butter Pecan Cookie Crust

• 2 1/4 cups finely crushed Butter Pecan shortbread cookies (such as Keebler® Pecan Sandies)
• 1/4 cup finely chopped toasted pecans
• 2 Tablespoons light brown sugar, packed
• 6 Tablespoons European-style unsalted butter, melted
• 1/8 teaspoon almond extract
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon (optional)

For the Lemon Curd Cheesecake Filling

• 2 (8-ounce) packages full-fat cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup full-fat sour cream
• 1/2 cup premium lemon curd
• 1/3 cup freshly squeezed lemon juice
• 2 Tablespoons finely grated fresh lemon zest
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 1 envelope (2 1/4 teaspoons) unflavored gelatin
• 2 Tablespoons cold water

For the Lemon Curd Layer

• 1/3 cup premium lemon curd

For the Mascarpone Whipped Cream

• 4 ounces mascarpone cheese, cold
• 1 3/4 cups heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest

Garnishes

• Thin lemon slices or dehydrated lemon wheels
• Fresh blueberries
• Fresh raspberries
• Fresh strawberries
• Toasted chopped pecans
• Fresh mint leaves
• Freshly grated lemon zest

Preparation

Prepare the Crust

1. Preheat the oven to 350°F.
2. Combine the crushed Butter Pecan cookies, toasted pecans, brown sugar, kosher salt, and cinnamon in a medium bowl.
3. Stir the almond extract into the melted butter, then mix into the cookie crumbs until evenly moistened.
4. Firmly press the mixture into the bottom and about 1 1/2 inches up the sides of a 9-inch pie plate.
5. Bake for 10 to 12 minutes, or until lightly golden and fragrant.
6. Cool completely.

Prepare the Filling

7. Sprinkle the gelatin over the cold water and allow it to bloom for 5 minutes.
8. Microwave for about 10 seconds, just until dissolved. Let cool slightly.
9. Beat the cream cheese until completely smooth.
10. Beat in the sweetened condensed milk and sour cream until creamy.
11. Add the lemon curd, lemon juice, lemon zest, vanilla, and kosher salt.
12. With the mixer on low speed, slowly drizzle in the dissolved gelatin.
13. Mix until silky smooth.
14. Pour into the cooled crust and smooth the surface.
15. Refrigerate for about 3 hours, or until nearly set.

Add the Lemon Curd Layer

16. Carefully spread the remaining 1/3 cup lemon curd into a thin, even layer over the chilled cheesecake.
17. Refrigerate while preparing the topping.

Prepare the Mascarpone Whipped Cream

18. Beat the mascarpone until smooth.
19. Add the powdered sugar, vanilla, and lemon zest.
20. Slowly stream in the cold heavy cream.
21. Beat until medium-stiff peaks form.
22. Transfer to a pastry bag fitted with a large open-star tip.
23. Pipe generous rosettes around the outer edge of the pie, leaving the glossy lemon curd center visible.

Finish the Pie

24. Garnish with fresh berries, toasted pecans, lemon wheels, and mint.
25. Just before serving, lightly grate fresh lemon zest over the mascarpone rosettes.
26. Slice using a knife dipped in hot water, wiping the blade clean between each cut.

Cook’s Notes

• Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant.
• Freshly squeezed lemon juice and zest provide the brightest citrus flavor.
• Homemade lemon curd produces exceptional results, although a premium store-bought curd works beautifully.
• Blooming the gelatin correctly ensures a silky, stable filling without affecting flavor.
• Allow the cream cheese to reach room temperature before mixing for the smoothest texture.
• Refrigerating the pie overnight develops the flavors and produces the cleanest slices.
• The subtle almond extract enhances the buttery pecans without adding a noticeable almond flavor.
• European-style butter produces a richer, crisper crust.

Serving Suggestions

• Garnish each slice with a mascarpone cream rosette, fresh berries, toasted pecans, and a sprinkle of fresh lemon zest.
• Serve with raspberry coulis for an elegant plated presentation.
• Pair with fresh seasonal berries or a scoop of premium vanilla bean ice cream.
• For brunch, serve alongside fresh fruit and coffee.

Beverage Suggestions

Non-Alcoholic

• Sparkling lemonade
• Lavender lemonade
• Arnold Palmer
• Earl Grey tea
• Chamomile tea with honey
• Sparkling mineral water with lemon
• Vanilla iced coffee

Adult Beverages

• Limoncello Spritz
• Chilled Limoncello
• Moscato d’Asti
• Brut Champagne
• Prosecco
• Sauvignon Blanc
• French 75
• Lemon Drop Martini

Storage

• Refrigerate, covered, for up to 4 days.
• Freeze without the mascarpone whipped cream for up to 2 months.
• Thaw overnight in the refrigerator.
• Decorate shortly before serving.

Make Ahead

The pie can be prepared up to 2 days in advance. Add the mascarpone whipped cream and fresh garnishes shortly before serving for the freshest appearance and texture.

Variations

• Key Lime Curd Cheesecake Pie
• Meyer Lemon Cheesecake Pie
• Orange Curd Cheesecake Pie
• Lemon Blueberry Cheesecake Pie
• Lemon Raspberry Cheesecake Pie
• Coconut Lemon Cheesecake Pie

Cook’s Reward

The first forkful begins with the delicate crunch of the toasted butter pecan crust before melting into a velvety cheesecake infused with bright, sunny lemon. A glossy layer of lemon curd delivers an extra burst of citrus, while the mascarpone whipped cream finishes each bite with light, luxurious richness. Elegant enough for a holiday celebration and refreshing enough for a summer evening, this is the kind of dessert that disappears one slice at a time—and quickly earns a permanent place in the family recipe box.