1/2cup120ml freshly squeezed lemon juice (about 4 lemons)
2drops yellow food color
1 1/4cups300 ml heavy whipping cream
6 to 8fresh whole raspberries
Combine the graham cracker crumbs and butter in a small bowl. Stir together until the crumbs resemble wet sand. Divide been six (or eight) 4 ounce jars. Tamp down the crumbs evenly.
Combine the condensed milk and lemon juice in a large bowl. Stir together until well incorporated and thickened. Stir in the yellow food coloring.
In a separate bowl, beat the heavy whipping cream, gradually adding the 2 tablespoons sugar, to stiff peak consistency with an electric mixer. Remove 1/3 of the whipped cream and place in a piping bag fitted with a star tip. Fold the remaining whipped cream into the lemon mixture.
Spoon or pipe the lemon pie filling over the crusts. Pipe stars of whipped cream on top of each pie and garnish with a single fresh raspberry. Refrigerate until ready to serve.
Keyword heavy cream, lemon juice, sweetened condensed milk