Lemon Cream Pie

🍋 Lemon Cream Pie

Ingredients:

For the crust:

• 1 pre-baked pie crust (homemade or store-bought)

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 3 large egg yolks
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest

For topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prepare crust
   
   • Bake your pie crust if not already baked. Let cool.
3. Make the lemon filling
   
   • In a bowl, whisk together condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
5. Bake filling
   
   • Pour filling into the cooled pie crust.
   • Bake at 350°F (175°C) for 15 minutes, just until set (center may jiggle slightly).
7. Cool & chill
   
   • Remove from oven and let cool to room temperature.
   • Refrigerate at least 2–3 hours (overnight is best) until firm.
9. Whipped cream topping
   
   • Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
   • Spread or pipe over chilled pie.
11. Serve & enjoy
    
    • Slice and enjoy a refreshing, creamy lemon dessert! 🍋✨