¾cup plus 2 tbspfresh lemon juice (from about 5-6 lemons)
1cupheavy whipping cream
Make gluten free graham cracker crust according to instructions from Gluten Free Key Lime Pie, or use a store bought gluten free graham cracker crust. If making from scratch, set on wire rack to cool while making filling.
Preheat oven to 375°. Measure 3 tablespoons of sweetened condensed milk from one can and set aside.
In large bowl, mix the rest of the sweetened condensed milk, egg yolks, and lemon juice with a wire whisk until well combined.
Pour filling into crust and bake pie for about 15 minutes,, until filling is mostly set with just a little jiggling in the center.
Remove pie from oven and place on wire rack to cool completely. Chill in refrigerator for at least 3 hours.
In bowl of stand mixer fitted with whisk attachment, add heavy whipping cream, reserved 3 tablespoons sweetened condensed milk, and vanilla extract and whip on medium high to stiff peaks. Spread on top of pie. Cut into slices and serve. Store in refrigerator for no more than 4-5 days.