Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 (14 ounce) can (397g) sweetened condensed milk
  • ½ cup (120 ml) lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (240 ml) heavy cream, cold

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press firmly into the bottom of the pie plate, and partially up the sides.
  2. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
  3. Gradually add the sweetened condensed milk, beating until well combined.
  4. Stir in the lemon juice and lemon zest until smooth. The mixture will thicken.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the lemon filling until just combined.
  7. Pour the lemon filling into the prepared graham cracker crust. Smooth the top. Cover with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the filling to set completely.
  8. Before serving, garnish with whipped cream, lemon slices, or lemon zest, if desired.