1 cup fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks
1 (8-ounce) package cream cheese, softened
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.
1/2 - 1 teaspoon lemon zest
2 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
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.
1/4 cup powdered sugar
1 stick butter, melted
Vanilla wafers to line rim of pie after cooking and before topping with whipped cream