Easy Extreme Lemon Pie

• 2 (9 inch) ready-made graham cracker pie crust (purchase the store-bought)
• 6 egg yolks, lightly beaten
• 3 (14 ounce) cans sweetened condensed milk
• 1 cup bottled lemon juice
• 12 cup fresh lemon juice (or use 1-1/2 cups fresh lemon juice)
• yellow food coloring
• sugar (optional)
• 2 cups whipping cream (whipped and sweetened to taste, measure 2 cups before whipping)

1. Set oven to 350F.
2. In a large bowl whisk the 6 egg yolks with 3 cans sweetened condensed milk, lemon juice and yellow food colouring until well blended (if you prefer a sweeter taste then sweeten with sugar to taste).
3. Pour into the prepared pie crusts.
4. Bake for 15 minutes.
5. Remove to wire racks to cool.
6. Cover the top with plastic wrap and the refrigerate for a minimum of 5 or more hours.
7. Top pies with whipped cream or Cool Whip topping.

graham cracker pie crust, egg yolks, condensed milk, lemon juice, lemon juice, yellow food coloring, sugar, whipping cream

Taken from www.food.com/recipe/easy-extreme-lemon-pie-181382 (may not work)