Easy Lemon Cream Pie
1 can (14 ounces) sweetened condensed milk
2 eggs
½ cup fresh lemon juice
Zest of 1 lemon
1 9-inch graham cracker crust (store-bought or homemade)
8 ounces nondairy whipped topping
Heat oven to 350 degrees.
In a medium bowl, mix condensed milk, eggs, lemon juice and zest until well combined. Pour into graham cracker crust and bake 15 minutes. Allow to cool completely.
Top with whipped topping and chill 4 hours before serving.
Serves eight.
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