2 - 8 ounce packages of cream cheese, softened
1 - 14 ounce can of sweetened condensed milk
2 lemons juiced
1 teaspoon lemon zest
In medium mixing bowl beat cream cheese until fluffy. Add milk, lemon juice and zest. Mix until smooth, pour mixture into crust. Refrigerate for at least 2 hours.
I also put this in a regular pie crust like you would for cream pies, and garnish with whip topping.