Frozen Lemon Pie

Frozen Lemon Pie

2 cups heavy cream
4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 large lemon juiced, then zested, 

1 teaspoon lemon extract
1 teaspoon kosher salt

For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.

In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. 

If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold in the whipped cream.

To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.

For the topping: Zest a lemon over top and add 2-4 lemon twists in the center.