Lemon Cream Pie

Name: Lemon Cream Pie
Total time: 12 h 50 min
Ingredients: 1 9 inch unbaked pie shell; 1 can sweetened condensed milk; 3 egg yolks; 2 tablespoons fresh lemon zest; 1/2 cup fresh lemon juice; 1 cup heavy cream; 1 teaspoon vanilla; 3 tablespoons powdered sugar; 2 cups fresh raspberries

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Servings: 8

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Instructions

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Step 1

Preheat oven to 350 degrees. Using a fork, poke holes into the pie shell and set aside.

Step 2

In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest, and lemon juice. Pour into prepared pie shell. Bake 25 minutes or until crust is golden brown and filling has set. Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight.

Step 3

Whip cream together with vanilla and powdered sugar until stiff peaks form. Spread over top of the pie and top with fresh raspberries. Chill until ready to serve.