Directions:

Lemon Pie filling

1. Pre-heat your oven to 325 degrees Fahrenheit. Then, in a large mixing bowl, add the 1 can sweetened condensed milk and 3 egg yolks. Mix on medium for 2 minutes.
2. Next, add in the lemon juice and lemon zest. Then mix on medium speed againg for another 2 minutes. Finally, pour this lemon filling into an already prepared graham cracker crust.

3. Bake for 15-17 minutes or until the lemon filling jiggles. Let it cool for 5 minutes. Then, place the finished lemon pie into your refrigerator for 1-2 hours to chill.

Lemon Whipping Cream

1. Add heavy whipping cream, granulated sugar, and lemon juice to your mixing bowl. Mix on high for 5-7 minutes or until stiff peaks form. Top this on cooled lemon pie and refrigerate any leftovers.