The Crust
11 graham crackers
3/4 stick unsalted butter, melted
1 tsp. cinnamon

Mix all crust ingredients in a Cuisinart until crumbly and then press into a pie plate. Bake at 375°F for 7 minutes and allow to cool fully.

Lemon Curd
3 large whole eggs
3 large egg yolks (set aside the egg whites)
1 cup granulated sugar
2 tsp grated lemon zest (from 1 lemon)
1/2 tsp Diamond Crystal kosher salt
1/2 cup freshly squeezed lemon juice (from two large lemons)

In a large heat-proof bowl, whisk the whole eggs, egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (Change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for at least an hour, preferably two, until completely chilled.

The Fluffy Part
3 egg whites
2 T sugar
1 cup heavy cream

You must first bring your egg whites to a safe eating temperature. In a small pot, whisk the egg whites and sugar over a gentle simmer. Continuously monitor with an instant-read thermometer until the mixture reaches between 145°F-165°F. This takes a few minutes.

Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula.

Place the heavy whipping cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture.

Spoon the filling into the cooled graham cracker crust and smooth.

Prepare the sweetened whipped cream and either spread or pipe it over the filling.

Sweetened Whipped Cream:
1 cup heavy cream
2 tsp granulated sugar
1/2 tsp pure vanilla extract

Place all the ingredients in a mixer and using the whisk attachment, whisk until you reach a soft whip stage. It can turn to butter pretty quickly, so don’t leave it alone!

To finish the pie, top with fresh blueberries and enjoy!!

Adapted from a recipe by Ina Garten.