Description
A delightful and creamy lemon pie that balances tartness and sweetness, perfect for summer gatherings.
Ingredients
Scale
- 1 graham cracker crust
- 8 oz cream cheese
- 1 cup sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup whipped cream (for topping)
- Lemon slices (for garnish)
Instructions
- Prepare your crust: Crush the graham crackers and combine with melted butter, press into a 9-inch pie dish, and bake at 350°F for 8 minutes.
- Make the filling: Blend cream cheese until smooth, then gradually add sweetened condensed milk, followed by lemon juice and zest.
- Fill the crust: Pour lemon filling into the cooled crust and spread evenly.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
- Top with whipped cream: Whip cream until soft peaks form, add sugar, and spread on pie.
- Garnish and serve: Add lemon slices for presentation and enjoy!
Notes
For a gluten-free option, use a gluten-free graham cracker crust or almond flour. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon pie, dessert, summer dessert, easy recipes, family dessert