2 14oz Sweetened Condensed Milk 8 Egg Yolks 1 ¼ Cups Fresh Lemon Juice Zest of Two Lemons 1/2 Cup Butter 15 Graham Crackers ¼ Cup Sugar ¼ tsp Salt Whipped Cream
Preheat oven to 325 degrees.
In a food processor combine the sugar, salt, melted butter and graham crackers and mix until well combined. Pour it into a pie dish and evenly press to form your crust. In a stand mixer, mix the lemon juice and condense milk until well combined. Add the lemon zest then the egg yolks. Pour the filling to the pie pan and transfer to the preheated oven and cook for 25 minutes. After 25 minutes remove it from the oven and allow it to cool on a wire rack before transferring it to the refrigerator. Refrigerate overnight. Add the whip topping before serving.
