If you were born in the 50’s as I was, your Easter Sunday outfit was probably pretty similar to mine. I have pictures of me and my sisters when we were very young wearing our Easter Sunday best. Easter bonnets, short little dresses with petticoats underneath them to make them stand out and of course ruffled panties. We wore bonnets, gloves , white patent leather shoes and carried a little pocketbook. The boys always wore bow ties, white dress shirts and dress pants with shiny shoes.
Easter is the time of year when color returns back into our lives. The sun shines brighter and everything starts to grow and become brilliant. Even the foods we celebrate Easter with are full of color. Bright colored jelly beans, malted milk balls ,yellow marshmallow peeps and brightly colored eggs.
I think Lemon Cream Pie is the perfect Easter dinner dessert. It’s fresh tasting, light and full of one of my favorite flavors. The filling has 3 ingredients, using a premade graham cracker crust makes it a real time saver as well. It’s easy, fast to put together and absolutely delicious. This luscious dessert will take you through not only Easter but summer and Fall as well. Enjoy!
Lemon Cream Pie
- 1 cup heavy cream, whipped to stiff peaks
- 1 can sweetened condensed milk
- 1/2 cup lemon juice, fresh or bottled
- one 9 inch graham cracker crust
In a large bowl, whisk together the sweetened condensed milk and lemon juice until fully incorporated. Fold in the whipped cream you have beaten to stiff peaks stage. Pour the filling into the graham cracker crust. Refrigerate at least 3 hours. Serve with whipped cream and decorations of your choice.