Claire Brennan's Lemon Ice Box Pie

Claire Brennan's Lemon Ice Box Pie
(Makes 2 pies)

Filling:
6 egg yolks
6 whole eggs
1 1/2 cups fresh lemon juice
2 cups sugar
2 teaspoons grated lemon zest
2 cups unsalted butter, softened

Crust:
3 cups graham cracker crumbs
1 cup melted butter
1/2 cup sugar

Topping:
1 quart whipping cream
1/2 cup sugar

Mix egg yolks, eggs, lemon juice, sugar and lemon zest in top of double boiler set over barely simmering water. Cook mixture until it looks like thick mayonnaise. Whip in butter.
Mix graham cracker crumbs, melted butter and sugar. Press mixture into two pie plates. Add filling. Let cool, then refrigerate at least 2 hours.
When ready to serve, whip the cream and sugar until thickened. Spread whipped cream on top of the pies and garnish, if desired,
with lemon rind.