Lemon Cream Pie
Prep a Graham Cracker Crust
Make your own graham cracker crust or use a store-bought crust.
In a large bowl whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and heavy cream until fully combined.
The filling should be fully combined, creamy with no lumps.
Pour into pie shell and shake/spread into an even layer. Bake for 20-26 minutes, the pie filling should be set but the center should just slightly jiggle.
Bake the Pie
When baked let the pie cool on a wire rack for an hour or so then cover in plastic wrap and chill in the fridge for at least 3 hours.
Add the whipped cream to the top of the chilled pie.
Make Whipped Cream