Created by NightBaker on December 19, 2012
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.
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.
Step 3: Pour mixture into the graham cracker crust almost to the top this won't rise very much.
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).
Step 5: Bake for 25 to 30 minutes.
Step 6: Cool on a wire rack.
Step 7: Refrigerate the cooled pie overnight or longer.
Step 8: Top with pie filling. Serve.