250 g full fat cream cheese

10-14 oz sweetened condensed milk (either amount will work as cans are sold in different sizes in different countries)

1/2 cup lemon Juice

1 9-10 inch graham cracker pie crust

Extra toppings: whipped cream, lemon zest

Whip the cream cheese with an electric stand mixer (with whisk attachment) or hand mixer until smooth. Then add the sweetened condensed milk and lemon juice and continue to blend until smooth and fully incorporated.

Pour the pie filling into the pie crust and smooth out the top. Refrigerate until set, at least 3 hours or overnight.

Add whipped cream and/or fresh lemon zest just before slicing and serving.