The lemon juice will thicken the condensed milk, forming a rich and tangy filling. Spoon this mixture evenly over the prepared crust and smooth the top. Refrigerate for at least one hour to allow ...

•Heat the oven to 180C/gas mark 4. Separate the eggs. Place the egg yolks in a large bowl and combine them with the condensed milk. Add the lemon zest and juice. The mixture will thicken. Pour ...

• Press pie crust into 9-inch tart pan with removable bottom, or leave in original aluminum pie tin. With a fork, pierce bottom and sides. Bake until lightly browned, about 10 minutes ...

The Crust:Zest of 1 lemonJuice of 1 lemon8 Tablespoons butter, melted1 package of graham crackers, crushedThe Filling:2 eggs yolks1 (14 1/2 ounce) can sweetened condensed milk1/2 cup fresh lemon ...

1. Stir milk, condensed milk, lemon zest and juice in a liquid measuring cup until blended. Pour about 2 tablespoons of the milk mixture into each of 12 (3-ounce) ice-pop molds.

Optional garnish: Lemon slices and lemon zest Preheat an oven to 350 degrees. In a medium bowl, beat together the egg yolks, lemon juice and sweetened condensed milk.