This vintage pie’s no-fuss prep is as relaxed as the palm trees swaying in a balmy breeze against a colorful, hazy Florida sunset. Creamy Florida Lemon Pie is a simple from-scratch filling gets whipped up and set in the freezer in a graham cracker crumb crust, garnished with ample whipped cream.
Sometimes a bit of simple, cheery sunshine is in order, and this Creamy Florida Lemon Pie fits the bill. Unlike other citrus pies, which rely on pudding mixes, egg yolks, or condensed milk, this pie uses cream cheese as the base, giving it a rich and decadent taste and texture.
Start by mixing cream cheese with a bit of sugar until completely smooth and you see no granular bits of sugar. Next, add in the lemon zest and a few drops of yellow dye to give it a happy, sunshine-y tone. Next, add in sour cream—yes, sour cream. You may not think it belongs in dessert, but the sour cream is truly meant to be. It adds just enough zippiness to heighten that tang found in the cream cheese, as well as giving the pie filling an additional velvety smoothness. Follow this up with a bit of lemon juice. Finally, fold in the whipped cream.
Transfer the pie filling into a homemade or store-bought graham cracker pie crust, and then let the freezer do the magic! In a few hours, it firms up, and it’s ready to serve!
One bite of this Creamy Florida Lemon Pie tastes like a dessert fusion. Part creamy frozen ice cream bar and part rich, decadent cheesecake make this pie addictive to eat.
The citrusy notes from the lemon zest and lemon juice make for a wonderful balance to the creamy ingredients of the pie!
This pie is simple, straightforward, and easy to make for any get-together or special occasion.
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