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9" graham cracker or cookie shell 2 14-ounce cans sweetened condensed milk 1¼ cups fresh lemon juice 2 tablespoons finely grated lemon zest 8 large egg yolks Sweetened whipped cream for topping Lemon slices for garnish In a medium bowl, whisk the condensed milk with the lemon juice. In a separate medium bowl, beat the egg yolks and lemon zest until pale. Gradually add the condensed milk mixture, beating until smooth. Pour the filling into the shell. Bake at 325º for 25 minutes, until the edges are set and the center jiggles only slightly. Chill for at least six hours, preferably overnight. Top with sweetened whipped cream and garnish with lemon slices. For easy cutting, use a hot knife.
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