A refreshing and creamy dessert combining the tang of lemon with the sweetness of berries.
Crush the graham crackers into fine crumbs and mix with melted butter.
Use a food processor for even crumbs, or place crackers in a bag and crush with a rolling pin.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust.
Use the bottom of a glass to press the crust evenly.
In a mixing bowl, beat the softened cream cheese until smooth.
Ensure the cream cheese is at room temperature to avoid lumps.
Gradually add the sweetened condensed milk while continuing to beat until well combined.
Pour the milk slowly to maintain a smooth texture.
Mix in the juice and zest of the lemons along with the vanilla extract.
Zest the lemons before juicing for convenience.
Pour the filling into the prepared crust and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Refrigerate the pie for at least 4 hours to set.
Cover the pie with plastic wrap to prevent it from absorbing fridge odors.
Top the pie with mixed berries before serving.
Arrange the berries in a decorative pattern for a beautiful presentation.
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