Ingredients

The following ingredients have 4 Servings
  • 1 2/3 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter (, melted)
  • 2 14 oz cans sweetened condensed milk
  • 1 cup freshly squeezed lemon juice (about 4-6 lemons)
  • 8 large egg yolks
  • 1 tablespoon lemon zest

Instruction

  • Preheat the oven to 325°F degrees and lightly grease a 9-inch pie plate.
  • In a medium bowl stir together the graham crumbs, sugar, and melted butter.
  • Press into the bottom and up the sides of the pie plate to form the crust. Then pop it in the freezer as you make the filling.
  • In a large bowl whisk together the lemon juice and sweetened condensed milk.
  • In a separate large bowl beat together the egg yolks and lemon zest until frothy and lighter in color.
  • Then gently mix in the sweetened condensed milk and lemon juice.
  • Pour the mixture into the pie crust and bake for 25-30 minutes or until the top looks set and there's a slight wobble in the middle.
  • Allow to cool at room temperature, then chill in the fridge or freezer for at least 6 hours to set.
  • Top with whipped cream to serve.