Ingredients
6 whole RF cinnamon graham crackers
2 T butter
11 oz FF sweetened condensed milk
2 lg eggs
1/2 C fresh lemon juice
1 T lemon zest
Preheat oven to 350º. Crush graham crackers until fine, Place crumbs in a small bowl. Melt butter, pour over cracker crumbs, mixing with a fork until completely moistened.
Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling.
Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest, stir until incorporated. Pour milk mixture into prepared crust.
Bake for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.
