2 graham cracker crust
1 pt. whipping cream
Juice of 2 lemons, about 1/2 c.
1/2 tsp. grated lemon peel
1 can sweet condensed milk

Whip cream until thick. Gently fold in sweetened condensed milk, lemon juice and lemon peel. Pour into graham cracker crust. Refrigerate at least 4 hours to allow flavors to blend.