Lemon Cream Cheese – Page 2

2. Make the Lemon Cream Cheese Filling:

In a mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer or a whisk to beat them together until smooth and creamy.
Add the vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Continue to blend until well combined.
In a separate bowl, whip the heavy cream until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix; you want to maintain a light and airy texture.
If desired, add a few drops of yellow food coloring to achieve a brighter lemony hue. Mix until evenly distributed.

3. Assemble the Pie:

Take the pre-made graham cracker crust or prepare your homemade crust in a pie dish.
Pour the lemon cream cheese filling into the crust, spreading it evenly.

4. Chill and Set:

Place the assembled pie in the refrigerator to chill for at least 4 hours or overnight. This allows the filling to set properly.