In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest (if using), and vanilla extract until well combined and smooth.
Pour the lemon filling into the chilled crust and smooth the top with a spatula.
Prepare the Topping:
In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
Add the powdered sugar and continue to beat until stiff peaks form.
Spread or pipe the whipped cream over the lemon filling.
Chill and Serve:
Refrigerate the pie for at least 4 hours, or until set. The filling should be firm and the crust crisp.
Garnish with extra lemon zest or fresh lemon slices if desired before serving.
Enjoy your refreshing no-bake lemon pie! It’s a perfect treat for a hot day or anytime you’re craving something bright and tangy.
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