This is a very quick, very simple recipe, especially if you’re lazy like I was and decide to use a pre-made graham cracker crust. But it’s the perfect spring/summer dessert. It’s lemony, just a little bit alcoholic, and doesn’t involve the use of an oven at all, just your fridge.
(There’s also a whipped cream recipe that goes with this, but I just saw a neat trick that I want to try out using it. Will report back on its success or failure.)
Lasts 1 to 2 weeks
- 1 premade graham cracker crust (see linked recipe if you want to make the crust from scratch)
- 16 oz cream cheese
- 28 oz sweetened condensed milk
- .5 c limoncello
- .5 c fresh squeezed lemon juice
- 1 t lemon zest
- Will be updated with a link once I’ve tried the trick
To make the pie’s filling, whip all ingredients together with an electric mixer until fluffy. Then, pour the filling in the pie crust and leave to set in the fridge for 2 to 3 hours before serving.
Boom. Simple, lemony, delicious. Enjoy!