This lemon pie is perfect for spring, or it will brighten up any day of the year. We had to share this one right away, with Easter just around the corner. It’s so perfectly light and tart that you could eat the whole pie, but your family will appreciate it if you share!
4 oz. cream cheese, softened
1 14 oz. can sweetened condensed milk
1 Tablespoon lemon zest
½ c. fresh squeezed lemons (from about 4 or 5 large lemons)
1 cup Cool Whip, thawed
1 9” graham cracker crust
Begin by zesting lemons. Squeeze lemons into small bowl or measuring cup to reach ½ cup.
In a large bowl, with mixer, beat cream cheese until smooth.
With the mixer on low, add in sweetened condensed milk and mix until cream cheese is completely incorporated, scraping bowl as necessary.
Add lemon juice, zest and salt. Mix until combined.
With a spatula, gently fold in cool whip.
Spoon into crust, smoothing the top. Cover and chill until firm, about 3 hours or overnight.