Lemon Icebox Pie

For the crust:
Preheat oven to 350°F.

In a large bowl, combine graham cracker crumbs, ground almonds, butter and sugar. Knead until a dough forms. (To test consistency, gather a handful of dough and squeeze. If dough forms a ball in your hand, it is ready. If it fails to come together, add melted butter 1 tablespoon at a time until it comes together.)

Press dough into pie plate. Bake for 10 minutes. Remove and let cool partially. Reduce oven temperature to 325ºF.

For the filling:
Whisk together egg yolks, lemon juice, and sweetened condensed milk. Add sugar and lemon zest and stir until combined. Add softened cream cheese and whisk until smooth. If using, whisk in limoncello.

Fill pie crust with filling and bake for 15–20 minutes, or until custard is set. Cool pie at room temperature. Refrigerate or freeze pie until ready to serve.

Serve topped with fruit or freshly whipped cream.