Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 350°F. Make sure cream cheese is very soft—like butter that’s been sitting out on the counter for an hour.
2. Make the filling
Beat cream cheese until silky smooth. Add eggs, sugar, vanilla, and half the lemon zest. Mix until there are no lumps.
3. Assemble
Pour filling into graham cracker crust, smoothing the top with a spatula.
4. Bake
Bake for 30–35 minutes. The edges should be set and the center just slightly jiggly—it will firm up as it cools.
5. Prepare the topping
In a small bowl, mix sour cream, remaining sugar, vanilla, and the rest of the lemon zest.
6. Top the pie
Remove pie from oven, raise oven temperature to 450°F. Spread sour cream topping evenly over the pie.
7. Flash bake
Bake for 5 minutes—just enough to set the topping without browning.
8. Chill
Cool at room temperature, then refrigerate for at least 4 hours (overnight is best).
What to Serve With It
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Fresh berries on the side for color and flavor contrast.
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A drizzle of raspberry sauce for tangy elegance.
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Whipped cream for extra indulgence.
Tips for Perfect Results
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Soften your cream cheese fully—cold cream cheese = lumpy filling.
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Don’t overbake—slightly jiggly is perfect; it sets while cooling.
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Use fresh lemon zest—it’s what makes the flavor pop.
Storage Instructions
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Fridge: Store covered in the refrigerator for up to 5 days.
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Freezer: Wrap slices individually in plastic wrap and freeze for up to 1 month. Thaw in fridge overnight.
FAQ
Can I make this a day ahead?
Absolutely—it’s even better after a night in the fridge.
Can I use bottled lemon juice?
Fresh zest is key here; juice alone won’t give the same brightness.
Can I make it without eggs?
You can try an egg substitute, but texture may be slightly different.
Final Thoughts
This Easy Lemon Cream Cheese Pie is proof that dessert doesn’t have to be complicated to be spectacular. With its tangy creaminess, buttery crust, and melt-in-your-mouth texture, it’s bound to be one of those recipes you keep in your back pocket for years.
