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Lemon Cream Pie

Light and Fresh and ready for Spring

Servings 8 slices

Ingredients

For the Crust

  • 2 sleeves Graham Crackers Crumbled
  • 1/2 c Butter 1 stick, melted.
  • 1/2 c Brown Sugar

For the Filling

  • 3 Egg Yolks
  • 1 Egg
  • 14 oz Sweetened Condensed Milk
  • 8 oz Cream Cheese Softened
  • 1/2 c Fresh Lemon Juice
  • Zest of one Lemon
  • 1/4 c Sugar
  • 1 tsp Vanilla

Instructions

  1. Preheat oven to 350

  2. In a bowl, stir together melted butter, crumbled graham crackers, and brown sugar. The mixture will look like wet sand.

  3. Press the graham crackers into the bottom of a greased pie pan, bake for 10 min.

  4. While your crust is cooling, prepare the filling.

  5. In the bowl of a stand mixer, beat the egg, and egg yolks together at a high speed. Slowly adding the sweetened condensed milk. The mixture will be pale yellow when completely combined.

  6. Add the softened cream cheese, continuing to beat at a high speed, until well combined. There will be small hunks of cream cheese still, that is OK.

  7. Lastly, add in the fresh lemon juice, zest, sugar, and vanilla. Beat until just incorporated.

  8. Transfer to the crust, and bake for 18-20 minutes. 

  9. Cool and refrigerate for at least 4 hours. Enjoy!