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You know those desserts that make everyone pause mid-bite and go whoa? This lemon cream cheese pie is exactly that. Smooth, tangy, lightly sweet, and wrapped in a buttery graham cracker crust—it’s the kind of recipe that becomes a signature dish without even trying.
And the best part? It’s almost no-bake. No fancy techniques, no expensive ingredients. Just cream cheese, fresh lemon, and a method anyone can master. Make it today and thank yourself tomorrow—it’s even better chilled overnight.
Ingredients
Pie filling
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1 (9-inch) graham cracker crust
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2 packages (8 oz each) cream cheese, softened
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2 large eggs
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¾ cup granulated sugar
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1 teaspoon vanilla extract
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1 tablespoon lemon zest (divided in half)
Sour cream topping
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1 cup sour cream
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¼ cup granulated sugar
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1 teaspoon vanilla extract
Instructions
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