Quick Description
This Lemon Cream Cheese Pie is a tangy, creamy dessert that combines the richness of cream cheese with the fresh, zesty flavor of lemons. With a graham cracker crust, velvety filling, and a luscious sour cream topping, this pie is simple to make and perfect for any occasion. It’s the perfect balance of sweet and tart!
Servings & Timing
- Serves: 8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients List
For the Pie:
- 1 store-bought graham cracker crust (or homemade)
- 2 8 oz cream cheese blocks (full-fat, softened)
- Zest from 2 medium fresh lemons
- 2 large eggs (room temperature)
- 1 cup white sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Cream Cheese Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This should take about 2 minutes.
- Add the zest of 2 lemons and continue mixing until well combined.
- Add eggs one at a time, beating after each addition.
- Gradually add white sugar and vanilla extract, mixing until fully incorporated.
3. Pour into the Crust:
- Pour the cream cheese mixture into the graham cracker crust, smoothing the top with a spatula.
4. Bake the Pie:
- Place the pie in the preheated oven and bake for 35–40 minutes, or until the filling is set and slightly golden around the edges. The center may still be a little jiggly—that’s fine!
5. Make the Topping:
- While the pie bakes, prepare the sour cream topping by mixing the sour cream with 2 tablespoons sugar. Stir well until smooth.
6. Cool and Top:
- Once the pie is finished baking, remove it from the oven and let it cool to room temperature.
- Once cooled, spread the sour cream topping evenly over the top of the pie.
7. Refrigerate:
- Refrigerate the pie for at least 2 hours (or overnight) to allow it to set completely.
8. Serve:
- Once chilled, slice and enjoy the creamy, tangy goodness!
Nutrition (per serving)
(Approximate values for one slice)
- Calories: 320
- Protein: 5g
- Carbs: 30g
- Fat: 22g
- Fiber: 1g
- Sugar: 23g
Benefits
- Tangy & Creamy: The lemon zest and sour cream topping bring brightness and smoothness to the creamy filling.
- Simple & Quick: Using a store-bought graham cracker crust and minimal ingredients, this pie comes together in no time!
- Perfect Balance: The combination of cream cheese and fresh lemon zest makes for a decadent yet refreshing dessert.
Additional Notes
- Dairy-Free Option: Use dairy-free cream cheese and a dairy-free crust for a dairy-free version.
- Sweetness Adjustments: Adjust the sugar according to your taste preference. For less sweetness, reduce the sugar in both the filling and topping.
Dietary Info
- Gluten-Free: Yes (if using a gluten-free graham cracker crust)
- Dairy-Free Option: Yes (with substitutions)
- Low-Carb: No
- Vegetarian: Yes
Brief Introduction
This Lemon Cream Cheese Pie is a refreshing and rich dessert that’s sure to impress your guests. The zesty lemon flavor perfectly balances the creaminess of the filling, while the sour cream topping adds an elegant finishing touch. This is a must-try dessert for lemon lovers!
Step-by-Step Cooking Guide
- Mix the cream cheese filling: Beat cream cheese, eggs, lemon zest, and sugar together.
- Pour into crust: Fill the graham cracker crust with the mixture.
- Bake: Bake the pie until set and golden.
- Prepare the topping: Mix sour cream with sugar for a smooth topping.
- Cool, refrigerate, and serve: Let the pie cool, then refrigerate and serve chilled.
Ingredient Details & Substitutions
- Cream Cheese: Full-fat cream cheese is essential for the best texture, but reduced-fat works too.
- Graham Cracker Crust: If you prefer a homemade crust, you can easily make one with graham crackers, butter, and sugar.
Recipe Variations & Serving Suggestions
- Topping Options: Add a drizzle of lemon curd on top of the sour cream layer for an extra lemon burst.
- Berry Addition: Top with fresh berries like strawberries or raspberries for extra color and flavor.
Storage & Make-Ahead
- Refrigerate: This pie can be made ahead and stored in the fridge for up to 3 days.
- Freeze: Freeze slices in an airtight container for up to 2 months.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon zest is key to the flavor in this recipe, so it’s best to use fresh lemons rather than bottled juice.
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead! Refrigerate it overnight for best results.
Optional Personal Story
I’ve always loved lemon desserts, and this Lemon Cream Cheese Pie has become a favorite in my household. It’s the perfect balance of creamy and tart, and everyone loves the refreshing lemon flavor. It’s so simple to make, yet it always feels special!
Call-to-Action
Make this Lemon Cream Cheese Pie for your next gathering—it’s a showstopper! With its creamy texture and tangy flavor, it’s sure to be a hit. Let me know how it turns out!
