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Preheat the oven to 375°F (191°C). Let pie crust soften to room temperature, about 10-15 minutes.
Use a fork to prick the bottom of the pie crust several times (I did about a dozen times). You want there to be holes fairly evenly spread across the bottom. This will prevent the pie crust from puffing up during baking.
Bake pie crust for about 15 minutes or until golden brown and cooked. Let pie crust cool fully.
While crust is cooling, prepare the filling. Add lemon juice and condensed milk to a large mixing bowl. Whisk until lemon juice is fully incorporated. Your mixture should be thick, like a pudding.
Once crust is fully cooled, pour the filling into the crust. Place pie in the fridge for several hours (at least 2-3 hours) to set. I like to refrigerate overnight. Keep pies in the fridge until ready to serve. You can also decorate the pies with fresh whipped cream before serving.