Lemon Icebox Pie

Step 1: Heat the oven to 324-degrees-F.

Step 2: Break the graham crackers into small pieces and place in the bowl of food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined.

Step 3: Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and hold its shape when you squeeze it, about twelve 1-second pulses.

Step 4: Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up te sides of the pan.

Step 5: Use the bottom of a measuring cup to press the crust into place. Set aside.

TO MAKE THE FILLING

Step 6: Whisk the condensed milk with the lemon juice and set aside.

Step 7: Whisk the zest with teh egg yolks in a medium bowl until pale. 30 - 60 seconds, and then whisk in the lemon juice - condensed milk mixture.

Step 8: Place the springform pan on a rimmed baking sheet, pur the mixture into the crust, and carefully transfer the baking sheet to teh oven.

Step 9: Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes.

Step 10: Remove from the oven and cool for 1 hour on a cooling rack.

Step 11: Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

TO MAKE THE CHANTILLY CREAM

Step 12: Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer).

Step 13: Add the vanilla and sift in the confectioner's sugar.

Step 14: Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.

Step 15: Before serving, wrap a wet, warm kitchen towel around the edges of the spring-form pan to release the pie from the pan'sides.

Step 16: Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice.

Step 17: Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to a week.