In a bowl, mix the crushed graham crackers (or oatmeal cookie crumbs), 6 tablespoons of melted butter, and ¼ cup of sugar until everything is well combined.
Press the mixture into a 9-inch (22–23 cm) tart or pie pan using your hands. Ensure the crust is flat and compact for the best texture.
Chill the crust in the refrigerator for 10–15 minutes to allow it to set before adding the filling.
2️⃣ Prepare the Filling
In a large mixing bowl, beat the softened 225g cream cheese and the remaining ¼ cup of sugar until smooth and creamy.
Slowly add the 396g can of sweetened condensed milk, continuing to beat the mixture until fully incorporated and smooth.
Add the ½ cup of fresh lemon juice and 1 teaspoon of lemon zest to the mixture. Continue mixing until the filling thickens slightly. The acid in the lemon juice will help it set and firm up.
3️⃣ Assemble & Chill
Pour the lemon cream filling over the chilled crust, smoothing the top with a spatula to ensure an even layer.
Cover the pie with plastic wrap or a lid and refrigerate for at least 4 hours. For best results, chill overnight to allow the pie to set and firm up completely.
4️⃣ Serve
Once chilled and set, you can garnish the pie with whipped cream, a sprinkle of extra lemon zest, or any other topping of your choice. Serve cold and enjoy the refreshing citrusy goodness!
