Preheat oven to 375.

Using a food processor or chopper, create gingersnap crumbs. Mix in melted butter and sugar until fully blended.

Press crust into the bottom of a lightly greased 9in pie pan.

Bake for 10 minutes at 375.

Whisk together remaining ingredients (sweetened condensed milk, egg yolks, lemon juice, lemon zest).

Remove crust from oven and turn the temperature down to 350.

Once the oven is ready at 350, pour the lemon cream mixture into the pie pan and bake for 20 minutes.

Remove from oven, allow to cool on the counter, and then place in the fridge to chill for about 2 hours or overnight.

Enjoy with some extra lemon zest and whipped cream on top!