Lemon Cream Pie Recipe

1 cup of heavy cream, whipped to stiff peaks
1 can of sweetened condensed milk
1/2 cup of lemon juice, fresh or bottled
1 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. Pour the filling into the graham cracker crust. Refrigerate at least 3 hours. Serve with whipped cream and decorations of your choice.

Serves: 8-10

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