Description
A refreshing and creamy dessert that combines tangy lemon flavors with a buttery crust, perfect for any summer occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 package (8 ounces) cream cheese, softened
- 1 cup heavy whipping cream
Instructions
- Mix together graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press this crust mixture into the bottom and up the sides of a 9-inch pie dish, then chill it in the refrigerator.
- Use a mixer to beat the softened cream cheese until smooth in a large bowl. Incorporate the sweetened condensed milk, lemon juice, and lemon zest, ensuring everything is evenly mixed.
- Whip the heavy cream in another bowl until stiff peaks form, then gently fold it into the cream cheese mixture until combined.
- Pour the lemon filling into the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Garnish with additional lemon zest or a dollop of whipped cream before serving.
Notes
Store in the refrigerator for up to a week; do not freeze leftovers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American