Pour in the fresh lemon juice. Whisk gently just until combined. The mixture will immediately begin to thicken as the acid reacts with the milk.
4. Bake Pour the thickened filling into the graham cracker crust, smoothing the top with a spatula. Bake for 15 to 18 minutes. The edges should be set, but the center should still have a slight “jiggle” when you gently shake the pan.
5. Cool and Chill Let the pie cool completely on the counter at room temperature (about 1 hour). Once cool, cover loosely with plastic wrap and place in the refrigerator for at least 4 hours (or overnight) to allow it to fully set.
6. Serve Top with freshly whipped cream and a sprinkle of lemon zest right before serving. Keep leftovers stored in the refrigerator.
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