Mix graham cracker crumbs, melted butter and sugar in a bowl. Stir until it looks like wet sand. Press the mixture into a pie dish evenly. Make sure sides are covered.

Preheat your oven to 180°C (350°F). Place the crust in the oven. Bake for 8–10 minutes until slightly golden. Remove and let it cool completely before adding filling.

In a bowl, add condensed milk and egg yolks. Whisk until smooth and creamy. This creates a rich base for the pie. Mix gently but thoroughly.

Pour in fresh lemon juice and lemon zest. Add vanilla extract. Whisk again until everything combines well. The mixture will thicken slightly as you mix.

Pour the lemon filling into the cooled crust. Spread evenly using a spatula. Make sure the surface is smooth and level before baking again.

Place the pie in the oven again at 180°C (350°F). Bake for 10 minutes. The filling should set slightly but still look soft in the center.

Remove the pie from the oven. Let it cool at room temperature first. Then place it in the fridge for at least 3 hours. This step helps it firm up nicely.

Before serving, top with whipped cream. You can also add lemon slices for decoration. Slice carefully and serve chilled for the best taste.