Been making this for years...very simple...very good
LEMON CREAM PIE
4 large egg yokes
4 tablespoons grated lemon zest
1/2 cup freshly squeezed lemon juice (Meyer lemons are my favorite)
1 14oz can sweetened condensed milk
1 gram cracker or shortbread crust (I like shortbread best)
Whisk yokes & zest together for 2 minutes until mixture is pale yellow. Whisk in condensed milk until smooth, then whisk in lemon juice. Cover mixture & set aside at room temperature for 30 minutes.
Warm up crust & then pour thickened filling in. Bake at 325 until center is firm (15 to 20 minutes). Let pie cool for 1hr uncovered then cover & chill in fridge for 3hrs.