Description
A creamy and refreshing lemon pie made with smooth cream cheese, bright lemon juice, and a buttery crust, creating the perfect balance of sweet and tangy flavors.
Ingredients
- 1 prepared 9-inch graham cracker pie crust
- 8 oz (225 g) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup whipped topping or whipped cream
- Extra lemon zest or lemon slices for garnish (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and continue beating until fully combined.
- Mix in the lemon juice, lemon zest, and vanilla extract until the mixture becomes smooth and slightly thickened.
- Fold in the whipped topping gently until fully incorporated and fluffy.
- Pour the filling into the prepared graham cracker crust and spread evenly.
- Refrigerate the pie for at least 4 hours, or until fully set.
- Before serving, garnish with additional whipped cream, lemon zest, or lemon slices if desired.
- Slice and serve chilled.
Notes
- Fresh lemon juice provides the best flavor, but bottled lemon juice can be used if necessary.
- For a stronger lemon flavor, add an extra teaspoon of lemon zest.
- The pie can be made a day ahead and kept refrigerated until serving.
- A shortbread or vanilla wafer crust can be used instead of graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American