Ingredients
For the crust:
1 ½ cups graham cracker crumbs (about 10–12 full sheets)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
For the filling:
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
⅓ cup freshly squeezed lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional Topping:
Whipped cream or whipped topping
Lemon zest or thin lemon slices for garnish
👩🍳 Instructions
- Make the crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8–10 minutes. Let it cool completely.
- Prepare the filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sweetened condensed milk and continue beating until fully incorporated and lump-free.
- Mix in lemon juice, lemon zest, and vanilla extract. Beat until smooth.
- Assemble and chill:
- Pour the filling into the cooled crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until fully set (overnight is best for slicing).
- Add toppings (optional):
Top with whipped cream and garnish with lemon zest or slices before serving.
💡 Tips:
Use fresh lemon juice for the brightest flavor.
Make it in advance — this pie holds up well for up to 3 days in the fridge.
For a twist, add a layer of blueberry or raspberry sauce on top before serving.
📌 Storage:
Fridge: Store covered in the refrigerator for up to 3–4 days.
Freezer: You can freeze the pie (without whipped topping) for up to 1 month. Thaw overnight in the fridge before serving.