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 (120ml) freshly squeezed lemon juice
  • 1 teaspoon (5ml) lemon zest, finely grated
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (240ml) heavy cream, cold
  • ¼ cup (50g) confectioners' sugar, for whipping the cream

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the pie plate.
  2. Cream the softened cream cheese with an electric mixer until smooth and lump-free.
  3. Gradually beat in sweetened condensed milk, lemon juice, and lemon zest until well combined and smooth.
  4. In a separate bowl, whip heavy cream with confectioners' sugar until stiff peaks form.
  5. Gently fold the whipped cream into the lemon filling mixture until just combined.
  6. Pour the filling into the prepared graham cracker crust. Spread evenly.
  7. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  8. Before serving, garnish with whipped cream, lemon slices, or extra graham cracker crumbs (optional).