LEMON CREAM PIE – November 29 – National Lemon Cream Pie Day
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8
- Category: Dessert
- Method: Hand Mixed
Ingredients
- 1 14 ounce can sweetened condensed milk
- 2 teaspoons grated lemon zest
- ¾ cup fresh lemon juice from 2 or 3 lemons
- lemon juice (if needed)
- 1 12 ounce package of frozen whipped cream, at room temperature
- 1 graham cracker pie crust
Instructions
- 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.
- Let it sit in the refrigerator for at least 3 hours
Notes
If you don’t get enough juice from 2 or 3 lemons you can use storebought lemon juice.
Nutrition
- Calories: 377
- Sugar: 45.6
- Sodium: 238
- Fat: 14.1
- Saturated Fat: 6.2
- Carbohydrates: 57.2
- Fiber: .6
- Protein: 6.9
- Cholesterol: 22.7
Keywords: Lemon Zest, Lemon Juice, Whipped Cream, Graham Cracker Pie Crust, National Lemon Cream Pie Day
Find it online: https://nationalfoodoftheday.com/11/29/lemon-cream-pie/