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cream cheese, 8 oz.
Combine flour & powdered sugar in medium bowl. Cut in butter with a pastry blender or two knives until crumbly. Press onto bottom & 1 inch up sides of ungreased 13X9 inch pan.
Place cream cheese, evaporated milk, granulated sugar,flour, lemon juice, & lemon peel in blender container & cover. Blend until smooth. Pour over partially baked crust.
Bake for an additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top, refrigerate.