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Lemon Cream Cheese Pie

A tangy and creamy lemon pie with a buttery crust.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • 9-inch pie plate A standard 9-inch pie plate is recommended.
  • Mixer A hand mixer or stand mixer will work.

Ingredients
  

Crust Ingredients

  • 1.5 cups Graham cracker crumbs
  • 0.5 cup Sugar
  • 0.25 cup Melted butter

Filling Ingredients

  • 8 ounces Cream cheese Softened
  • 1 cup Sugar
  • 1 cup Lemon juice Freshly squeezed is best
  • 2 Large eggs
  • 1 teaspoon Lemon zest

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pie plate.
  • Bake for 10 minutes. Let cool completely.
  • In a separate bowl, beat cream cheese and sugar until smooth.
  • Beat in lemon juice, eggs, and lemon zest until well combined.
  • Pour the filling into the cooled crust.
  • Bake for 40-50 minutes, or until the filling is set.
  • Let cool completely before serving. Refrigerate for at least 2 hours for best results.

Notes

For a richer flavor, use full-fat cream cheese.