Overall, I found this recipe to be quite good. It is a perfect blend of sugar and lemon. Not too sweet or too tart. My only complaint would be that it was not clear how much filling there would be. I completely covered the pie pan(which is about 2" deep and 9" across) with the crust. When I put the filling in it only reached halfway. So for further reference to others, the crust will only need to cover half to two-thirds of the pie pan. Other than that, this is a truly delicious recipe!
1 Pie Crust
2 cans (14 oz.) sweetened condensed milk
3/4 cup lemon juice
Pour two cans of sweetened condensed milk into a mixing bowl
Add Lemon Juice and Stir
Pour into the Pie Crust and refrigerate for a couple hours
Whipped cream for garnish