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1
Preheat the oven to 350F.
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2
In a medium bowl, stir together the graham-cracker crumbs, sugar, and melted butter, until the mixture resembles wet sand.
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3
Transfer the crumb mixture to a 10-inch glass pie plate, and pat out to an even thickness.
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4
Bake the crust for 7 minutes, until fragrant and lightly golden, and then cool completely on a wire rack.
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5
Using a rubber spatula, gently fold the chilled sweetened condensed milk and Cool Whip together in a medium bowl.
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6
Gently fold in the lemonade concentrate (do not over mix or the mixture will become soupy).
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7
Pour the mixture into the graham-cracker crust, mounding it as high as possible, and freeze overnight.
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8
Serve straight from the freezer, garnished with Candied Lemon Zest and cut into wedges.
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9
Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible.
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10
Use a paring knife to remove the bitter white pith from the zest, and discard.
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11
Using a sharp chefs knife, finely julienne the strips of zest, and then place them in a small bowl.
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12
Cover the zest with boiling water; let stand for 30 minutes, then drain.
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13
Heat the sugar and cool water in a small saucepan over medium-high heat.
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14
Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest.
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15
Reduce the heat to medium-low, and cook for 10 minutes.
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16
Remove from the heat, cover, and let stand at room temperature overnight.
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17
Remove the zest, and drain on wire rack.
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18
Roll the zest in the sugar.
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19
Dry on a wire rack.
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20
The zest can be stored in an airtight container for up to 2 weeks.
