Baked graham cracker crust or gingersnap crust
2 14-oz cans full fat sweetened condensed milk
3/4 Cup fresh lemon juice (4-5 lemons)
4 egg yolks
Whipped cream for serving
lemon zest for garnish
Preheat oven to 350 degrees.
Whisk the sweetened condensed milk, lemon juice, and egg yolks together, using an electric mixer. Pour into baked crust.
Bake 18-21 minutes or until only slightly jiggly. It should be mostly set but not hard. Remove from oven, allow to cool, and chill in the fridge for at least one hour before serving. Serve with whipped cream on top and lemon zest sprinkled over, if desired.