Easy Lemon Cream Cheese Pie Recipe
The creamiest, most delicious lemon pie that's perfect for any occasion. This simple recipe delivers bakery-quality results every time!
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Servings: 8 slices
Ingredients
For the Pie Filling:
- 1 9-inch graham cracker pie crust
- 2 8-ounce packages cream cheese, softened
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest divided in half
For the Sour Cream Topping:
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Make sure your cream cheese is soft and your eggs are at room temperature.
- Make the filling by beating the softened cream cheese in a large bowl until smooth. Add eggs, 3/4 cup sugar, 1 teaspoon vanilla, and half the lemon zest. Beat until completely smooth and creamy, about 2-3 minutes.
- Pour into crust and spread the cream cheese mixture evenly in your graham cracker crust.
- Bake the pie for 30-35 minutes, until the edges are set and the center is just slightly jiggly.
- Make the topping while the pie bakes. Mix sour cream, 1/4 cup sugar, 1 teaspoon vanilla, and remaining lemon zest in a small bowl.
- Cool briefly - Remove pie from oven and let it cool for 5 minutes.
- Increase oven temperature to 450°F (232°C).
- Add topping by spreading the sour cream mixture evenly over the pie.
- Final bake - Return to oven for 5 minutes only.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve with fresh lemon slices or berries if desired.
Notes
- Cream cheese must be soft - Take it out 1 hour before baking for best results
- Don't skip the chilling time - The pie needs this to set properly
- Make ahead friendly - Can be made 2 days in advance
- Storage - Keeps covered in fridge for up to 5 days
- For extra lemon flavor - Add 1 tablespoon fresh lemon juice to the filling