Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 pinch fine sea salt
  • 8 oz full-fat brick cream cheese, softened
  • 14 oz sweetened condensed milk
  • 6 oz frozen lemonade concentrate, thawed
  • 1 tbsp fresh lemon zest
  • 2 cups heavy whipping cream

Instructions:

  1. Combine graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Mix until the texture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
  3. Bake at 350°F (180°C) for 8 minutes until the edges are slightly deepened in color and fragrant. Let it cool completely.
  4. Let it cool completely.
  5. In a large mixing bowl, beat the softened cream cheese until smooth and aerated. Slowly pour in the sweetened condensed milk while continuing to beat at medium speed until fully combined.
  6. Whisk in the thawed lemonade concentrate and fresh lemon zest. The mixture will begin to thicken immediately due to the reaction between the citric acid and milk proteins.
  7. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemonade mixture using a rubber spatula until no streaks remain.
  8. Pour the filling into the prepared crust and smooth the top. Refrigerate for at least 6 hours (preferably overnight) to allow the molecular bonds to tighten and create a sliceable texture.