Ingredients
8 ounces cream cheese, room temperature
2/3 cup granulated sugar
1 cup full-fat sour cream, room temperature
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
3/4 cup heavy cream, whipped until stiff peaks form
1 9-inch graham cracker pie crust
Preparation
In a large bowl, beat cream cheese and sugar until light and fluffy, about 2 to 3 minutes on medium speed, scraping the sides and bottom of the bowl as needed.
Add in sour cream, lemon juice, and lemon zest, beating until smooth and lump free.
Fold in whipped cream.
Transfer the filling into the prepared pie crust and transfer to the freezer to set for a minimum of 4 hours.
Before serving, top with whipped cream, slice, and enjoy!
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