Lemon Cream Pie

Preheat oven to 350 degrees F.

Place pie crust in a 9-inch glass pie shell and set aside.

In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.

Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)

Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.

*If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.