Lemon pie is the best because it is sweet and sour. This particular pie has no meringue, and instead is topped with a lemon whipping cream.
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.
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.
The lemon whipped cream will start to get runny after a day, so use it as you eat the pie. If it gets runny, mix it up again with your whisk attachment.