A bright, creamy lemon pie with a silky smooth filling and buttery crust—perfectly sweet and tangy 
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes (+ chilling time)
Yield: 8 servings
Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup unsalted butter, melted
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
3 large egg yolks
Whipped cream (for topping)
Lemon slices (for garnish)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish.
3. Bake crust for 10 minutes, then let cool slightly.
4. In another bowl, whisk together condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
5. Pour filling into the crust and spread evenly.
6. Bake for 10–12 minutes until just set.
7. Remove from oven and let cool to room temperature.
8. Refrigerate for at least 2 hours until fully chilled.
9. Top with whipped cream and lemon slices before serving.
Pro Tip:
For extra zing, add a little extra lemon zest on top just before serving—it boosts both flavor and presentation 
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