Creamy Florida Lemon Pie

Creamy Florida Lemon Pie

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

Instructions

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes light, smooth, and fluffy. This should take about 2 to 3 minutes on medium speed.

Scrape down the sides and bottom of the bowl as needed to make sure everything is fully blended.

Add the sour cream, freshly squeezed lemon juice, and lemon zest. Continue beating until the filling is creamy, smooth, and completely free of lumps.

Gently fold in the whipped heavy cream using a spatula. Mix slowly and carefully so the filling stays light and airy.

Spoon the lemon filling into the prepared graham cracker pie crust. Spread it evenly and smooth the top with a spatula.

Place the pie in the freezer and let it chill for at least 4 hours, or until the filling is firm and fully set.

Before serving, decorate the top with whipped cream if desired. Slice the pie while cold, serve, and enjoy.