In mixing bowl, squeeze and circle the Drizzle over the crushed graham cracker crumbs - start with about 6 squeeze circles. Mix with your hand, adding more Drizzle as needed, until the crumbs are the consistency of slightly wet sand. Move into a pie pan and pack down to cover the bottom and the sides. Sprinkle it all with a healthy pinch of salt. Stick it in the freezer while you prepare the filling.

Combine egg yolks, lemon juice, condensed milk and whisk until well combined. Let sit for 10 minutes to thicken up a bit.

Go get your crust and pour the filling in. Grate an entire lemons worth of zest directly into the filling, drizzle with a little bit more Drizzle. Swirl around with a chopstick or a butter knife. Looks sooooo cool!

If using a 9 inch or nearby in size pan, bake for 18-20 minutes. The filling should be just set, it’s ok if slightly jiggly. Let cool at room temp then refrigerate, ideally overnight but at least 2 hours.

Make whipped cream, adding a small spoonful of sour cream or labneh if you’re a total tart freak, but totally fine without. Top pie with whipped cream, more lemon zest, a slice of lemon for garnish and Drizzle away to your preference. DELISH!