Beat cream cheese in bowl on medium speed until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
Pour mixture into pie shell.
Bake 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.
Ingredients
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2 packages cream cheese, softened (8 ounce pkg)
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1/2 cup sugar
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1/2 cup sour cream
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1 tablespoon fresh lemon juice
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1 teaspoon grated lemon peel
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2 Eggs
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1 Graham Cracker pie crust
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