🫙 From the Spice Rack
Lemon Cream Cheese Pie with Blueberries
8 ounces nonfat cream cheese -- at room temperature 14 ounces nonfat sweetened condensed milk -- canned 1/2 cup fresh lemon juice 1 teaspoon grated lemon rind -- fresh, optional
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Ingredients6 items
Ingredients
- 8ounces nonfat cream cheese -- at room temperature
- 14ounces nonfat sweetened condensed milk -- canned
- 1/2cupfresh lemon juice
- 1teaspoongrated lemon rind -- fresh, optional
- 1teaspoonvanilla extract
- 1pie crust, graham cracker crumb -- prepared 8-inch
Directions
- 1
8 ounces nonfat cream cheese -- at room temperature 14 ounces nonfat sweetened condensed milk -- canned 1/2 cup fresh lemon juice 1 teaspoon
- 2
Recipe: Beat the cream cheese until fluffy
- 3
Continue to beat as you slowly pour the condensed milk into the cream cheese
- 4
Beat until smooth
- 5
Stir in lemon juice, lemon peel and vanilla
- 6
Pour into prepared crust
- 7
Puree 1/3 cup blueberries or other fruit
- 8
Drizzle on top of prepared pie