This is an amazing summertime dessert! It is like cheesecake but it is light and refreshing with a healthy dose of lemon! I would almost go as far as to call it a lemon cheesecake pudding pie! Happiness by the slice!

Ingredients

• 1 (9″) Graham cracker crust (homemade or store-bought, doesn’t matter.)
• 8 oz. cream cheese (room temperature)
• 1 (14 oz.) Can sweetened condensed milk
• ½ Cup fresh lemon juice (roughly 3-5 lemons)
• Zest of two lemons

Cooking Directions

1. Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.
2. Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for 2 hours to set.
3. Top with whipped cream or cool whip and serve cold.

**Notes**

• Make sure the cream cheese is at room temperature before mixing in order to get a smooth filling.
• Bottled lemon juice can be used if you can’t find fresh lemons. I tested the recipe with both options and my taste testers could NOT tell the difference.