Luscious Lemon Pie
- 16 ounces of cream cheese, room temperature, several hours soft
- 2 cans of condensed milk
- 1/2 cup fresh lemon juice
- Optional: 2 or 3 drops of yellow food coloring if you want the filling a little more yellow instead of pale
1 - 9 inch or 10 inch pie shell, BAKED
Before squeezing lemon, I zest the peel to garnish the top of pie with or you can slice another lemon into slices, dip in sugar and twist on each piece for a pretty serving.
Beat the cream cheese until very very smooth, no lumps. If it helps, you can add a little of the juice but once you add the condensed milk, it will mix well but it is hard to get the cream cheese lumps out at that point. Once you have added all the ingredients and they are mixed together, pour mixture into pie shell and refrigerate at least 4 - 6 hours. Enjoy!