Lemon Pie

For the filling: Whisk zest and egg yolks in a medium bowl until eggs are tinted green. This will take about 2 minutes. Beat in the sweetened condensed milk and then mix in the lemon juice. Set aside at room temperature to thicken.

For the crust: Heat oven to 325 F. Mix graham cracker crumbs and sugar in a medium bowl. Add butter and stir with a fork until well blended. Pour mixture into a 9-inch pie pan. Press crumbs over the bottom and up the sides of the pan to form an even crust. Bake for 15 minutes. Remove crust from oven.

Pour lemon filling into crust and put it back into the oven. Bake until the center is set around 15-17 minutes. Remove from oven.

Refrigerate until chilled, at least 3 hours. Serve cold.