Preheat your oven to 350°F.
In a food processor combine the crackers, almonds, sugar, cinnamon and salt. Blend until everything is broken down and resembles sand. Place the mixture into a medium sized bowl. Pour the melted butter over and mix thoroughly.
Place a fluted tart pan with removable bottom on a sheet tray for easy handling. Pour the mixture into the pan and gently press into an even layer and up the sides. Make sure to firmly pack it so it stays together when you slice it.
Bake for 12-15 minutes or until golden brown. Remove from oven and let cool slightly.
While the crust cools make the filling. In a bowl combine the zest, juice, condensed milk and egg yolks. Whisk to combine. Once the crust has cooled pour in the filling. Bake for 12 minutes. Remove and let cool fully at room temperature or in the refrigerator.
Before you’re ready to serve, whip the cream and powdered sugar using a hand mixer or in a stand mixer fitted with the whisk attachment. Using a large spoon, scoop large, egg shaped spoonfuls of the whipped cream and place in a circle on top of the pie. Garnish with lemon zest if desired.
Recipe Courtesy of Megan Mitchell