Refreshing Sunshine Lemon Cream Pie

Ingredients

• 1 cup fresh lemon juice (about 4-6 lemons)
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar for the crust
• Whipped cream (optional)
• Lemon slices or additional lemon zest for garnish

Instructions

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for 15-20 minutes to set.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add in the granulated sugar.
4. Mix in the fresh lemon juice and lemon zest until combined and fluffy.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until no streaks remain.
6. Pour the lemon filling into the prepared crust, smoothing the top with a spatula. Cover with plastic wrap or aluminum foil.
7. Refrigerate the pie for at least 4 hours, or overnight if possible, to allow it to set properly.
8. Once set, remove the pie from the refrigerator and top with whipped cream, lemon slices, or additional lemon zest if desired. Slice and serve chilled.