Lemon Pie

Cook time: 30 | Servings: 8

Ingredients

• 1 pie crust
• 2 14-ounce cans of condensed milk
• 3 large egg yolks
• ⅔ cup freshly squeezed lemon juice, about 2 lemons
• ⅛ tsp. kosher salt
• 2 cups heavy whipping cream
• 2 tbsp. confectioners sugar
• 1 tsp. McCormick vanilla extract
• lemon zest for garnish

Steps

1. While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.
2. Pour into baked pie crust and bake at 350°F for 10 minutes.
3. Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.
4. When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes. (Can also use a hand-held mixer).
5. Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)

Credit: https://iambaker.net/lemon-pie-recipe/