Lemon Zest Cream Cheese Pie

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.