1 1/4 cups graham crackers (1 package), crushed
1/4 cup butter (1/2 a stick), melted
1 Tbsp. sugar
1 Tbsp lemon peel plus 1 tsp, grated and divided
2 cans sweetened condensed milk
1 cup lemon juice (about 6 lemons)
2 Tbsp. raspberry preserves
Preheat your oven to 350 degrees. Combine the graham crackers, sugar, butter, and one tablespoon of lemon peel. Press into the bottom of a pie pan and bake for 7 minutes until slightly golden.
Whisk the sweetened condensed milk and lemon juice together. Pour into pie pan and refrigerate for 3 hours or overnight until set. Garnish with raspberry preserves or fresh raspberries.