Creamy Lemon Pie

Ingredients:

3 egg yolks
1 (14-ounce) Sweetened Condensed Milk
(not evaporated)
1/2 cup lemon juice
1 (8 or 9-inch) graham cracker crust
or baked pie crust
Whipped Topping or Whipped Cream
Lemon Zest (optional)

Directions:

Preheat oven to 325°F. Beat egg yolks in medium
bowl with rotary beater or fork; gradually beat in
Sweetened Condensed Milk and lemon juice. Pour
into crust. Bake 30 minutes or until set.

Remove from oven. Cool 1 hour. Chill at least
3 hours. Before serving, spread whipped cream
over pie. Garnish with lemon zest (optional).
Store leftovers covered in refrigerator.