No Bake Lemon Cream Pie

CRUST: Spray a pie dish with baking spray and set aside. In a small bowl, mix together the melted butter, cookie crumbs, powdered sugar and salt. Pour crumb mixture onto bottom of prepared pie dish and use the bottom of a glass to pack the crust firmly into place. Place pie dish in the freezer to firm up while you prepare the pie filling.

LEMON PIE FILLING: In the bowl of a stand mixer, affixed with the paddle attachment, add the cream cheese and beat on medium-high speed until light and creamy. Scrape down the sides of the bowl and add the entire can of sweetened condensed milk. Mix until fully incorporated, scraping down the sides and bottom of the mixing bowl as needed. With the mixer on low, pour in the lemon juice, lemon extract or emulsion, lemon zest and salt. Mix until creamy and there are no lumps.

Pour mixture onto prepared pie crust and place in the refrigerator to set. Cover with plastic wrap and allow pie to chill for 2-3 hours before cutting into desired sized slices.