Ingredients:

· 3 large egg yolks, room temperature

· 1 can (14oz.) sweetened condensed milk

· ½ cup fresh lemon juice

· 1 cracker crust (9-in)

· 1 cup heavy whipping cream

· 2tbsp sugar

Method:

Preheat oven to 165°C. In a bowl, mix egg yolks, milk and lemon juice until blended. Pour into crust.

Bake on a lower oven rack until filling is golden brown and thickened, 30-35 minutes. Cool for one hour on a wire rack. Refrigerate, covered, for two hours or until cold. For whipped cream, in a bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Top pie with whipped cream just before serving.