1½ cups graham cracker crumbs (Whirl the graham crackers in a food processor for crumbs.)
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted
2 14-ounce cans sweetened condensed milk
4 large egg yolks
1 teaspoon grated lemon zest (I actually like a little more than this)
½ cup fresh lemon juice (And I like a little more juice than this too, but taste it before baking and add to taste.)
2 cups heavy cream
6 tablespoons confectioners’ sugar
Preheat the oven to 350 F.
In a medium bowl, combine the crumbs, granulated sugar, cinnamon and melted butter. Pat into a 9-inch deep-dish pie pan and bake for 6 to 8 minutes, or until slightly browned. Remove to a wire rack to cool.
Meanwhile, in a large bowl, whisk together the milk, yolks, lemon zest and lemon juice. Pour the lemon filling into the cooled crust. Bake for 10 minutes, or until set. Cool on a rack. Chill the pie for 30 minutes.
When the pie is completely cooled, whip the cream with the confectioners’ sugar until stiff peaks form. Mound the whipped cream on top of the pie and chill for 1 hour. (The chilling together isn’t strictly necessary, but it does make the whipped cream bond to the pie in a sort of fabulous way.)
From Screen Doors and Sweet Tea