LAYERED LEMON PIE

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For the Crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup granulated sugar

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For the Lemon Filling: – 1 can (14 ounces) sweetened condensed milk – 1/2 cup fresh lemon juice – 1 teaspoon lemon zest – 3 large egg yolks

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1. In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until well combined. 2. Pour the lemon filling into the cooled crust, spreading it evenly.

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1. Place the pie in the refrigerator and let it chill for at least 4 hours, or until the filling is set. 2. In a mixing bowl, whip the heavy whipping cream until it starts to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

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1. Spread the whipped cream over the chilled lemon filling, creating a top layer. 2. Optionally, garnish with additional lemon zest or slices for decoration. 3. Refrigerate the pie for another hour before serving.

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