Lemon Truffle Pie

1. 1

   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.

2. 2

   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.

3. 3

   Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.