Lemon Cream Pie - Master Cookbook Recipe # 455

Name: Lemon Cream Pie - Master Cookbook Recipe # 455
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Vanilla Wafer Crust (Master Cookbooki Recipe # 456); 8 oz. cream cheese, room temperature; 14 oz. can sweetened condensed milk; 1/2 cup fresh-squeezed lemon juice; 2 tsp lemon Jell-O powder; 8 oz. whipped topping (divided); Fresh lemon zest (for topping)

This bright and refreshing pie is a true Collard Valley Cooks favorite. Combining the tang of fresh lemon with the richness of cream cheese, it’s a light, creamy dessert that sits perfectly in a homemade vanilla wafer crust. It’s the ideal treat for spring gatherings or a sunny afternoon!

This is recipe #455 in Tammy’s Master Cookbook.

Prep time: 20 minTotal time: 20 min Chill Time: 4 hrs

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Ingredients

1 Vanilla Wafer Crust (Master Cookbooki Recipe # 456)
8 oz. cream cheese, room temperature
14 oz. can sweetened condensed milk
1/2 cup fresh-squeezed lemon juice
2 tsp lemon Jell-O powder
8 oz. whipped topping (divided)
Fresh lemon zest (for topping)

Instructions

Cream: In a large bowl, mix the room-temperature cream cheese and sweetened condensed milk together until the mixture is completely smooth and free of lumps.
Zest and Juice: Before squeezing your lemons, zest them onto a paper towel and set aside. Squeeze the lemons until you have 1/2 cup of fresh juice.
Combine: Add the fresh lemon juice and the 2 teaspoons of lemon Jell-O powder to the cream cheese mixture. Stir well until thoroughly combined.
Fold: Gently incorporate half (4 oz.) of the whipped topping into the lemon mixture and mix until smooth.
Fill: Pour the filling into your prepared vanilla wafer crust, smoothing out the top.
Top: Spread the remaining half of the whipped topping over the pie and sprinkle with your saved lemon zest for a beautiful finish.
Chill: For the best results, refrigerate the pie for at least 2-4 hours before serving to allow it to set firm

Notes

Tammy’s Tips

Make sure your cream cheese is truly at room temperature before you start mixing to ensure your filling is perfectly silky and smooth. Zesting the lemons before juicing them is much easier and ensures you get all those flavorful oils for the garnish. For a professional look, you can pipe the remaining whipped topping around the edges or create beautiful peaks with a spatula!