Lemon Cream Pie
Ingredients
- 3 large egg yolks
- 14-oz can sweetened condensed milk
- 1/2 cup lemon juice
- 8- or 9-inch baked pie crust or prepared graham cracker crust
- 1 teaspoon unflavored gelatin (optional, for stabilized whipped cream)*
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
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