Lemon Cream Pie
Ingredients:
1 pre-made pie crust (or homemade)
1 can (14 oz / 400 g) sweetened condensed milk
3 large egg yolks
1/2 cup (120 ml) fresh lemon juice
1 tablespoon lemon zest (optional, for extra flavor)
1 cup (240 ml) heavy whipping cream
2 tablespoons powdered sugar (for whipped cream)
Instructions:
- Preheat the oven to 175°C (350°F).
- Bake the pie crust for about 8–10 minutes until lightly golden, then let it cool.
- In a mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.
- Pour the lemon filling into the baked crust.
- Bake for 15–20 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and let it cool completely, then refrigerate for at least 2 hours.
- Whip the heavy cream with powdered sugar until soft peaks form, then spread or pipe over the chilled pie.
- Slice and serve cold.
