Preheat your oven to 325°F (160°C).

In a medium bowl, mix together graham cracker crumbs and sugar.

Pour in the melted butter and stir until evenly moistened and crumbly, like wet sand.

Press the mixture firmly into a 9-inch pie pan — covering the bottom and sides evenly.

Bake for 8 minutes, then set aside to cool while you make the filling.

In a medium bowl, whisk the egg yolks and lemon zest for 1–2 minutes until the yolks look pale and slightly thickened.

Add the sweetened condensed milk and whisk until smooth and combined.

Slowly whisk in the lemon juice until the filling thickens slightly (it will start to emulsify and look creamy).

Let it sit at room temperature while the crust cools — it’ll thicken a little more as it rests.

Pour the lemon filling into the cooled crust.

Bake for 15–20 minutes, or until the center looks set but still has a slight jiggle when gently shaken.

Transfer to a wire rack to cool, then refrigerate for at least 3 hours, or until fully chilled and set.

In a mixing bowl or food processor, combine heavy cream, confectioners’ sugar, vanilla, and milk powder.

Whip until thick and billowy — the kind of soft peaks that hold their shape.

For a little extra sunshine, add a touch of lemon zest right into the cream.

Spread or pipe the whipped cream over the chilled pie.

Top with lemon slices, extra zest, or a sprinkle of graham crumbs if you’re feeling fancy.

Slice, serve, and enjoy that creamy, citrusy perfection.