Unbelievably creamy lemon pie is just like key lime pie with a lemon twist and toasty almond graham cracker crust. Made with 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert.
I wasn’t going to share my sunshine-sweet lemon pie recipe because it’s extremely similar to my key lime pie. It’s the same recipe but with lemon flavor, though I did alter it slightly to make up for the different juice. And the crust is made with toasty almonds instead of macadamia nuts. It’s pretty! And creamy! This chilled dessert will surely keep you cool. One slice certainly doesn’t compare to cooling off in actual pool– but is this a summertime sweet or what?
This is my favorite lemon pie recipe, no questions asked. You’ll love the delicious contrast between a salty sweet crunchy crust and smooth and tangy filling. Let’s dive in!
INGREDIENTS
1 (9″) graham cracker crust
8 oz. cream cheese (room temperature)
1 (14 oz.) can sweetened condensed milk
½ cup fresh lemon juice
zest of two lemons
whipped cream
INSTRUCTIONS
Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.
Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for 2 hours to set.
Top with whipped cream or cool whip and serve cold.
