Lemon Cream Pie
|Baked 9 inch pie shell||1|
|Sweetened condensed milk||2 Can (20 oz) (2 2/3 Cup)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 1⁄2 Tablespoon|
|Cream||1⁄2 Cup (8 tbs), whipped (Light Or Heavy)|
|Confectioners sugar||2 Tablespoon|
Turn condensed milk into a bowl, and add lemon juice and rind.
Stir until thoroughly blended, then pour into baked pie shell.
Chill until firm enough to cut.
Just before serving, spread top of pie with whipped cream to which the sugar has been added.
If light cream is used, whip as in Whipped Light Cream, Method II.