What you'll need:
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 pie crust ( I used a shortbread crust)
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. The original says to refrigerate overnight but I put it in the freezer for a few hours and it came out delicious!
By the time I went to get a picture the pie was gone!
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