9 inch pie shell, baked
1 (15 oz.) can sweetened condensed milk
1/2 c. lemon juice
1 tsp. lemon rind, grated
2 egg yolks
2 c. whipping cream

Place condensed milk, lemon juice, and egg yolks in mixing bowl; beat until smooth and fairly thick. In separate mixing bowl, beat whipping cream until stiff. Fold half of the whipping cream into the lemon mixture. Pour lemon mixture into cooled pie shell and refrigerate until set. Spread remaining whipped cream on top of pie to decorate and serve.

Serves 6 to 8.