Preparation Steps:

• In a mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.
• Preheat your oven to 350°F (175°C). Bake the crust for about 8-10 minutes until it’s lightly golden. Remove from the oven and let it cool completely.
• In another bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the sweetened condensed milk, whisking until smooth. Next, mix in the fresh lemon juice and lemon zest until well combined.
• Pour the lemon filling into the cooled crust. Spread it evenly with a spatula. Bake the pie for about 15-20 minutes until the filling is set but still slightly jiggly in the center. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
• In a large mixing bowl, use an electric mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip; you want it to be fluffy and smooth.
• Once the pie is thoroughly chilled, spread the whipped cream over the top of the pie. Garnish with additional lemon zest or thin lemon slices if desired. Slice and serve chilled!