Easy Lemon Cream Cheese Pie

Here’s your detailed, unique article for Easy Lemon Cream Cheese Pie—rich, tangy, and creamy, with a burst of fresh citrus flavor.

Easy Lemon Cream Cheese Pie – A Slice of Sunshine on Your Plate

There’s something irresistibly fresh and comforting about lemon desserts. They balance sweetness with a zesty tang, making them perfect for any season. Among them, the Easy Lemon Cream Cheese Pie stands out as a foolproof treat—creamy, dreamy, and bursting with lemon flavor. Best of all, it requires minimal effort and no complicated baking skills.

This recipe combines the smooth, tangy richness of cream cheese with the vibrant brightness of lemon, all nestled in a crisp crust. Whether you’re making it for a family gathering, a picnic, or just to satisfy a sweet craving, this pie will impress with its flavor and simplicity.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 full crackers, crushed)
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 8 ounces (225g) cream cheese, softened
• 1 can (14 ounces / 400g) sweetened condensed milk
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Optional Garnish:

• Whipped cream
• Extra lemon zest or thin lemon slices
• Fresh mint leaves

Step-by-Step Method

Step 1 – Prepare the Crust

1. In a medium mixing bowl, combine the graham cracker crumbs and sugar.
2. Pour in the melted butter and mix until the crumbs are evenly coated and feel like damp sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a glass for an even, compact layer.
4. Bake the crust at 175°C (350°F) for 8–10 minutes, or until lightly golden.
   (If you prefer a no-bake version, simply chill the crust in the refrigerator for 1 hour instead.)
5. Set aside to cool while you make the filling.

Step 2 – Make the Cream Cheese Lemon Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
2. Gradually add the sweetened condensed milk, mixing until fully incorporated and lump-free.
3. Stir in the lemon juice, lemon zest, and vanilla extract.
   (Tip: Adding the lemon juice after mixing the milk and cream cheese ensures a creamy texture without curdling.)
4. Continue mixing until the filling is silky smooth.

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