Preparation

• In a large mixing bowl, combine the graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
• In a mixing bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and slightly thickened. In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the lemon mixture until fully combined.
• Pour the lemon filling into the prepared crust. Smooth the top with a spatula. Cover lightly with plastic wrap and refrigerate for at least 4 hours or until set.
• Once set, slice the pie and serve chilled. Garnish with additional lemon zest or whipped cream if desired.
• Store any leftovers in the refrigerator for up to 3 days. Cover with plastic wrap or aluminum foil to keep fresh.