This pie makes a great addition to your summer pie repertoire! You can substitute Key Lime juice instead of lemon to make an awesome Key Lime Pie. One of our favorites!
Preheat oven to 325 degrees.
To make filling, whisk together lemon zest and egg yolks in medium bowl until fully incorporated, about 2 minutes. Beat in sweetened condensed milk, then lemon juice; set aside at room temperature to thicken. Prepare the crust while the mixture sets. Allow 20 minutes.
To prepare crusts, bake until lightly browned and fragrant, about 5 minutes.
Pour lemon filling into warm crusts; bake until centers are set but still slightly soft, 15 to 17 minutes. Cool pies to room temperature. Refrigerate until well chilled, at least 3 hours. Garnish with whipped cream and lemon twist.