Wednesday, May 23, 2018
LEMON CREAM PIE
LEMON CREAM PIE
1 cup heavy cream, whipped to stiff peaks
1 can sweetened condensed milk
1/2 cup 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 a peaks stage. Pour the filling into the graham cracker crust. Refrigerate at least 3 hours. Serve with whipped cream and decorations of your choice.
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