Ingredients:
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup fresh lemon juice, plus 2 tablespoons finely grated lemon zest
- 8 large egg yolks
- 1 (8-ounce) package cream cheese, softened
Whipped Cream Topping
- 2 cup2 whipping cream
- 1 teaspoon lemon zest
- 4 tablespoons powdered sugar
- Garnishes: lemon slices, fresh mint leaves
 Crust
- 3 cups vanilla wafer crumbs
- 1/4 cup powdered sugar
- 1 stick butter, melted
Directions:
In a medium bowl, whisk the condensed milk with the cream cheese and lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes in 325 degree oven, until the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and refrigerate the pie for at least 6 hours.
Whipped Cream Topping
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; blend in the zest and dollop over chilled pie. Garnish, if desired.
Crust:
Vanilla wafers to line rim of pie after cooking and before topping with whipped cream
In a medium bowl, mix together the wafer crumbs, sugar, and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake in a 325 degree oven for about 10 minutes. Remove the crust from the oven and transfer to a wire rack to cool completely before filling.
