Lemon Cream Pie
Lemon Cream Pie is an easy delicious lemon pie perfect to serve for dessert anytime of the year.
- 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.