Lemon Cream Cheese

2. Make the Lemon Cream Cheese Filling:

  • In a mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer or a whisk to beat them together until smooth and creamy.
  • Add the vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Continue to blend until well combined.
  • In a separate bowl, whip the heavy cream until it forms stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix; you want to maintain a light and airy texture.
  • If desired, add a few drops of yellow food coloring to achieve a brighter lemony hue. Mix until evenly distributed.

3. Assemble the Pie:

  • Take the pre-made graham cracker crust or prepare your homemade crust in a pie dish.
  • Pour the lemon cream cheese filling into the crust, spreading it evenly.

4. Chill and Set:

  • Place the assembled pie in the refrigerator to chill for at least 4 hours or overnight. This allows the filling to set properly.

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