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Lemonade Pie with Cookie Crust

This beautiful dessert will be the star of the party with its fluffy lemony flavor that pairs beautifully with summer food!
Prep Time10 mins
Cook Time10 mins
Chill Time6 hrs
Course: Dessert
Author: Carrie



  • 2 cups shortbread cookie crumbs I used 9 oz of Lorna Doone Shortbread Cookies and ground them in my food processor
  • 1 Tbsp lemon zest
  • 2 Tbsp sugar
  • 1 stick butter melted


  • 1 box instant lemon pudding 3.4 oz
  • 1 can evaporated milk 5 oz
  • 2 packages cream cheese room temperature (8 oz packages)
  • 3/4 cup frozen lemonade concentrate
  • 1 Tbsp lemon zest
  • lemon curd


  • For the Crust: Preheat oven to 350 degrees. In a medium mixing bowl, combined all ingredients and whisk together until well combined.
  • Press cookie crumbs into your pie dish, tart pan or individual mini tart/cheesecake pan (or whatever you may want to use for the Mini Pie Bites). Press crumbs up the side of the pan for the full pie, or just on the bottom for Mini Bites.
  • Bake crust for 10-12 minutes for full sized pie or 8-9 minutes for mini pie bites.
  • Remove from oven and let cool.
  • For the Filling: In a small mixing bowl, combined milk and pudding mix. Whisk for 2 minutes, until mixture thickens, add zest and stir to combine.
  • In a mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Beat in pudding mixture.
  • Scrape mixture onto your cooled crust.
  • Cover and refrigerate for at least 6 hours or overnight.
  • Drizzle or top with lemon curd after it sets and enjoy!