Lemon Cream Cheese Pie
Ingredients:
12 oz cream cheese, softened to room temperature
3 tablespoons fresh lemon juice
1 ¼ cups powdered sugar, divided (1 cup + ¼ cup)
1 cup heavy whipping cream
9-inch graham cracker pie crust
1 cup lemon curd
Lemon zest, for garnish
Directions:
Prepare the Cream Cheese Filling:
In a mixing bowl, beat together the softened cream cheese, fresh lemon juice, and 1 cup of powdered sugar until smooth and well combined.
Whip the Cream:
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Pie:
Spread the lemon curd evenly over the bottom of the graham cracker crust.
Pour the cream cheese mixture over the lemon curd and spread it evenly, smoothing the top.
Chill the Pie:
Refrigerate the pie for at least 4 hours, or until it is fully set.
Garnish and Serve:
Before serving, dust the top with the remaining ¼ cup of powdered sugar.
Garnish with lemon zest for a fresh, zesty finish.
Serve:
Slice the pie and enjoy the creamy, tangy layers chilled.