Ingredients
- 2 eggs, large
- 3/4 to 1 cup sugar (or more for a sweeter flavor)
- 1 tablespoon all-purpose flour
- 8 ounces cream cheese, room temperature
- 3 tablespoons sour cream
- 2/3 cup evaporated milk
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon grated lemon peel
- 1 graham crust, 9-inch
- Canned pie filling (your choice of flavor, cherry is my favorite, or homemade fruit glaze)
How to Make
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Step 1: Preheat oven to 325 degrees. Set the rack to the second from the bottom. In a mixing bowl, beat eggs until thick and light yellow. Add in sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.
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Step 2: In the same bowl, beat cream cheese with sour cream and 1/3 cup of the evaporated milk until smooth. Add remaining 1/3 cup evaporated milk, lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat until blended.
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Step 3: Pour mixture into the graham cracker crust almost to the top this won't rise very much.
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Step 4: Place onto a large cookie sheet. (I always seem to have about 1/2 cup of the mixture that will not fit into the pan, I just spoon it out of the bowl an eat it).
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Step 5: Bake for 25 to 30 minutes.
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Step 6: Cool on a wire rack.
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Step 7: Refrigerate the cooled pie overnight or longer.
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Step 8: Top with pie filling. Serve.
We hope you enjoy this recipe!
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