LEMON CREAM PIE – November 29 – National Lemon Cream Pie Day

Serves 6


  • 1 14 ounce can sweetened condensed milk
  • 2 teaspoons grated lemon zest
  • ¾  cup fresh lemon juice
  • 1 12 ounce package of frozen whipped cream, at room temperature
  • 1 graham cracker pie crust


  1. In a bowl mix the sweetened condensed milk, lemon zest, and lemon juice.  Fold in the whipped cream until blended.  Pour into the crust and spread evenly.  
  2. Let it sit in the refrigerator for at least 3 hours.


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