Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• ¼ teaspoon salt

For the Filling:

• 4 large eggs
• 1½ cups granulated sugar
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest
• ½ cup heavy cream
• ¼ cup all-purpose flour
• ¼ teaspoon salt

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Lemon slices and zest for garnish

Directions

Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt.
• Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
• Bake for 10 minutes until lightly golden. Cool completely.

Make the Filling:

• Reduce oven temperature to 325°F (165°C).
• In a large bowl, whisk together eggs and sugar until well combined.
• Add lemon juice, zest, heavy cream, flour, and salt. Whisk until smooth.
• Pour filling into cooled crust.
• Bake for 35-40 minutes until filling is set but still slightly jiggly in the center.
• Cool completely at room temperature, then refrigerate for at least 3 hours.

Prepare the Topping:

• In a chilled bowl, combine heavy cream, powdered sugar, and vanilla.
• Beat until stiff peaks form.
• Spread or pipe onto cooled pie.
• Garnish with lemon slices and zest before serving.