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Instructions
1. Preheat and prep
Preheat your oven to 350°F. Make sure the cream cheese is very soft—it should feel like butter under gentle pressure.
2. Make the filling
Beat the cream cheese until smooth. Add eggs, sugar, vanilla, and half the lemon zest. Mix until creamy and lump-free.
3. Assemble
Pour the filling into the crust. Smooth the top with a spatula.
4. Bake
Bake for 30 to 35 minutes. The edges should be set and the center just slightly jiggly—it will firm up as it cools.
5. Make the topping
In a bowl, mix the sour cream with remaining sugar, vanilla, and the rest of the lemon zest.
6. Add the topping
Remove the pie from the oven and let it cool slightly. Increase oven temperature to 450°F. Spread the topping evenly over the pie.
7. Flash bake
Return the pie to the oven and bake for 5 more minutes to gently set the topping.
8. Chill
Let the pie cool at room temperature, then refrigerate for at least 4 hours—or overnight for best results.
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