14 whole(s) graham crackers, broken
1/4 cup(s) sugar
1/4 teaspoon(s) salt
7 tablespoon(s) unsalted butter, melted
2 14-ounce cans sweetened condensed milk
1 1/4 cup(s) fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks
1. Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.