Lemon Cream Pie

• 1 whole 9-inch Pie Crust, Uncooked
• 1 can Sweetened Condensed Milk (14 Oz)
• 3 whole Egg Yolks
• 2 Tablespoons Lemon Zest
• 1/2 cups Fresh Lemon Juice
• 1 cup Heavy Whipping Cream
• 1/4 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/2 Tablespoons Cornstarch (optional)
• Slices Of Lemon, For Garnish

1. Preheat oven to 350 degrees F.
2. Place pie crust in a 9-inch glass pie shell and set aside.
3. In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.
4. Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
5. Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.
6. *If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.

pie crust, milk, egg yolks, lemon zest, lemon juice, cream, ubc, vanilla, cornstarch, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-cream-pie/ (may not work)