2 cups finely crushed graham cracker crumbs
1/3 cup sugar
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
One 14-ounce can sweetened condensed milk
2 tablespoons grated lemon zest
3/4 cup fresh lemon juice
1/3 cup sugar
4 pasteurized extra-large egg yolks
Whipped cream, for serving
Candied lemon peel, for serving
For the crust: Preheat the oven to 350 degrees F.
In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
Top with whipped cream and garnish with candied lemon peel.
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