- In a large bowl with an electric hand held mixer or stand mixer, combine cream cheese and icing sugar, beat two minutes or until smooth.
- Add sour cream and 35% whipping cream. Mix for four minutes or until thickened.
- Stir in lemon zest.
- Spread mixture into piecrust.
- Cover loosely with plastic wrap and chill for at least five hours or ideally over night.
- Top with pie filling.
- Keep refrigerated until serving.
For more information on Natrel products, visit www.natrel.ca