Ingredients
Equipment
Method
Make and bake the crust
- Mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined, then press firmly into a 9-inch pie dish bottom and up the sides for a tight crust.
- Bake at 350°F for 8-10 minutes, until set and lightly fragrant, then cool completely.
Make the lemon cream filling
- Beat cream cheese until completely smooth, then add sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract.
- Beat until smooth and well combined, then pour the lemon filling into the cooled crust and smooth the top.
Chill to set
- Refrigerate for at least 4 hours or overnight until fully set and sliceable, for a clean, creamy cut.
Top and garnish
- Beat heavy whipping cream and powdered sugar to stiff peaks, then spread or pipe over the set pie while the surface is firm.
- Garnish with lemon slices and zest curls and serve chilled, so the bright zest catches the light.
Notes
Pro tip: use softened cream cheese for a lump-free filling, and cool the baked crust fully before adding the lemon mixture to prevent weeping. Refrigerate covered up to 3 days; freeze the un-topped pie (wrap well) for up to 2 months and thaw in the fridge before adding whipped cream. For a lighter option, use reduced-fat cream cheese and swap part of the heavy cream with chilled evaporated milk in the whipped topping (results may be slightly less stable).