This Lemon Cream Pie is like the lemon twist on the classic key lime pie. It’s super silky, creamy, and just so refreshing! Some folks also call it a lemon icebox pie.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 8
Ingredients:
1, 9-inch graham cracker crust or make your own: https://cooknwithmrsg.com/2023/12/25/graham-cracker-crust/
1/2 cup lemon juice
1 tbsp. lemon zest
4 egg yolks (save whites for breakfast)
1, 8 oz. pkg. cream cheese (softened)
1/2 cup sour cream
1, 14 oz. can sweetened condensed milk
Whipped cream (for garnish)
Lemon zest (for garnish)
What to do:
Preheat the oven to 350 degrees.
Place lemon juice, egg yolks, cream cheese, and lemon zest in a blender, blend VERY well. Add sweetened condensed milk and sour cream, blend again until well mixed (this is important). Pour into a graham cracker crust. Bake for 15 minutes; once done, allow to cool for another 15 minutes before you put it in the fridge (this pie must be refrigerated). Right before you serve, top with whipped cream and lemon zest if desired.
Christina’s notes:
- Soften the cream cheese completely so you won’t have lumps in your pie mix.
- Make a day ahead. By letting the pie sit, it will become more tart and tangy.
- By whipping the mixture for at least one minute, you’ll increase the air volume. It will make a better pie.
- Don’t cover the pie until it is completely cooled. This will prevent condensation from forming.
- If you desire more of a zesty flavor, add more lemon zest to the mixture.