Follow these steps for perfect results
baked pie crust
baked
lemon pie filling mix
cream cheese
softened
Prepare lemon filling according to package directions.
Let the cooked lemon filling cool for 5 minutes.
Beat the softened cream cheese until smooth and creamy.
Remove 1 cup of the prepared lemon filling and set aside.
Gradually add the remaining lemon filling to the cream cheese, mixing until well combined.
Pour the cream cheese and lemon filling mixture into the baked pie crust.
Refrigerate the pie for 15 minutes to set slightly.
Spread the reserved 1 cup of lemon filling over the top of the pie.
Refrigerate the pie for at least 3 hours before serving to allow it to fully set.
Expert advice for the best results
Ensure cream cheese is fully softened for a smooth filling.
For a richer flavor, use a graham cracker crust.
Garnish with lemon zest for added visual appeal and aroma.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with lemon slices and whipped cream.
Serve chilled.
Pairs well with coffee or tea.
Its sweetness complements the lemon and cream cheese.
Enhances the lemon flavor.
Discover the story behind this recipe
Popular dessert for holidays and gatherings.
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