When life gives you lemons… make this bright, creamy, melt-in-your-mouth pie that tastes like sunshine wrapped in a graham cracker crust. It’s got a rich cream cheese base, a sweet-tangy sour cream topping, and just the right kiss of lemon zest to make everything pop. Simple ingredients, easy steps, and zero stress.
Why You’ll Love This Recipe:
- No fancy tools or water baths — just mix, bake, and chill
- Tangy lemon zest adds fresh flavor without overpowering
- Velvety smooth texture with a cool, creamy finish
- Make-ahead friendly — perfect for potlucks or holidays
Ingredients:
For the Pie:
• 1 (9-inch) graham cracker crust (store-bought or homemade)
• 2 (8 oz) blocks cream cheese, softened
• 2 eggs
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest, divided
For the Topping:
• 1 cup sour cream
• ¼ cup sugar
• 1 teaspoon vanilla extract
• Remaining lemon zest
Instructions:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Set your graham cracker crust on a baking sheet for easy transfer.
Step 2: Mix the Filling
In a large mixing bowl, beat together cream cheese, eggs, ¾ cup sugar, 1 tsp vanilla, and half of the lemon zest until the mixture is silky smooth.
Step 3: Fill and Bake
Pour the cream cheese filling into your prepared crust and smooth the top. Bake for 30–35 minutes, until the edges are set but the center still has a slight jiggle.
Step 4: Stir Together the Topping
While the pie bakes, combine sour cream, ¼ cup sugar, 1 tsp vanilla, and the remaining lemon zest in a small bowl. Stir until smooth.
Step 5: Cool, Top, and Finish Baking
Once the pie is out of the oven, let it sit for 5–10 minutes. Raise the oven temperature to 450°F (230°C). Spread the sour cream topping evenly over the warm pie. Return to the oven and bake for 5 minutes — just enough to set the top.
Step 6: Chill and Serve
Let the pie cool on the counter to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 7: Slice and Enjoy
Serve chilled, with an optional twist of lemon or whipped cream for extra flair.
Tips:
• Use fresh lemon zest — it’s the secret to that bright citrus flavor.
• Don’t overbake the filling — a little jiggle means it’s just right.
• Let it chill fully for the creamiest texture and cleanest slices.
• Want to go homemade? Swap in a scratch-made graham cracker crust.
Storage and Reheating:
Refrigerator:
Store covered in the fridge for up to 4 days.
Freezer:
Wrap tightly in plastic and foil and freeze for up to 1 month. Thaw overnight in the fridge before serving.
This is one of those pies that sneaks up on people. It looks humble — then one bite in, bam — creamy, zesty, just sweet enough, and totally unforgettable.
