150 g graham cracker, crumbled.
6 tbsp unsalted butter, melted
3 tbsp. sugar
1 (14 oz.) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed lemon juice (about 2 1/2)
1 Tbsp. grated lime zest
Preheat the oven to 375°F/190°C. Combine the graham cracker crumbs, butter, and 3 Tbsp. sugar. Mix well and press into a pie plate.
Bake until golden, about 10 minutes and move to a wire rack to cool completely. Lower oven to 325°F/170°C. In a medium bowl whisk the condensed milk and the egg yolks. Then gradually add lemon zest and juice. Pour into the crust and bake for about 15-17 minutes. Cool completely on a wire rack and serve with whipped creme.