This lemon cream cheese pie recipe is one of those desserts that you make in minutes but taste like you worked on them for hours and hours. It is absolutely wonderful. The tartness of the lemons plus the sweetness of the condensed milk mix beautifully with the creamy cheese.
You can either let this set in the fridge overnight or you can freeze it for about 6 hours. Personally, I prefer to freeze it. I just like the consistency better when I serve it. It feels like lemon pie ice cream.
I also like to make a berry coulis to finish this pie off. This is absolutely optional but I find that it not only adds color to your dessert the berries complement the flavor even more.
Finally, we will be using a graham cracker pie crust for this lemon cream cheese pie recipe. You can either make it at home or buy one at the store. Either one will be fine.
Here is what you need to do for this delicate and exquisite lemon cream cheese pie recipe:
1 Graham cracker or cookie crust
8 oz. cream cheese – room temperature
14 oz. can of condensed sweetened milk
½ tsp. lemon zest
½ tsp. vanilla extract
½ cup of freshly squeezed lemon juice
Berry Coulis — optional
Place the cream cheese in a bowl and cream it.
Slowly add the condensed milk, while you are beating the cheese.
Add the zest, vanilla and lemon juice. Mix well.
Pour the filling into a graham cracker pie shell. If you are using a coulis, drizzle it on the pie and marble it with the tip of a knife.
Loosely cover the pie pan with aluminum foil – making sure not to touch the filling. Place it in the fridge overnight or freeze it for at least 6 hours.
Serve and enjoy!
Pie no coulis – CALORIES 380.98; FAT 20.43 grs (sat 9.74; mono 7.75; poly 0.94); PROTEIN 7.12 grs ; FIBER 0.49 grs; CARBS 44.51 grs; CHOLESTEROL 49.04 mg; IRON 0.83 mg; SODIUM 268.40 mg; CALCIUM 179.44 mg
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