For Rich’s birthday (not to be confused with Father’s Day or our anniversary, all which happen within a week of each other) I made strawberry-peach-basil shortcakes and shared the recipe for it in this week’s There is a Season column.
This summer started with a furlough. It’s not an ideal situation, but I’m trying to make the most of it. Introducing my new cooking column – There is a Season – in the Daily Hampshire Gazette. My column runs on Saturdays, but you can find me online any day. If you like what you see, consider buying a subscription and helping me support local journalism.
If you were wondering, it was my editor who came up with the name. He offered me a few, but I loved There is a Season because it’s punny and so true. It also reminds me of Ecclesiastes, and since one of my degrees is actually Bible, it makes me smile.
For my first week I did a variation on an old Cheap Beets favorite: a savory galette. I’m not going to reprint the full recipe here, but it’s really more a template that you can fill with whatever vegetables you have coming your way this summer.
I’ve received a number of requests for recipes I’ve posted to my Instagram account with some folks even asking for video demonstrations. I took vacation time for Passover, and today I offer you Cheap Beets’ first ever video. It’s for zucchini ricotta fritters, something I make every year for Passover. Enjoy!
The new year has come and gone, and so has Chanukah and Christmas, two holidays that filled our house with guests and lots of gifts for the girls. We had our bathroom floor replaced before the break, and now we, and the contractors know, that the pipes are in the wall, rather than the floor. Live and learn.
We hosted a latke bash for the last night of Chanukah, and served latkes made with veggies from our winter CSA: sweet potato, potato, and celery root and carrot. We also used potatoes Lilli planted with her kindergarten at the farm at her school last year. They weeded and composted, and cared for the potatoes since last April.
We served the latkes with your choice of sour cream or apple sauce. For those wanting to guild the lily, you could also have creme fraiche, chives and caviar I found in my pantry when we were cleaning up from the aforementioned bathroom floor incident.
I also made a gluten-free mac and cheese, with local milk, cheese and butter. (At Sylvie’s suggestion, I used corn starch in the roux; it was very easy to work with.) We had a big Greek salad, and this spinach and artichoke dip.
I’ve been serving this dip for years, and it’s always a hit. Apologies for not sharing it sooner. The combo of fresh spinach and garlic, chopped artichoke hearts, cream cheese, cheese, a touch of mayo, and more cheese on top, is a winner, regardless of the gathering.
It has about a pound of fresh spinach in it. That may seem like a lot, but as we say in this house, spinach is a lie. Plus, when you realize how much dairy the recipe calls for, the spinach seems to shrink even more than it has already.
I tend to make this and bake it hours before serving, and then pop it into a hot oven for a brown crust on top right before serving.
Amazingly, we had some left over from the party, and this weekend Rich put it in the waffle iron with batter for breakfast. Proof that you really can waffle anything!
Spinach and Artichoke Dip
1 lb. fresh spinach, cleaned
2 cloves garlic, slivered
1 can, chopped artichoke hearts
⅓ cup mayonnaise
1 package cream cheese, softened
2 cups shredded cheese (think mozzarella or provolone)
1.5 cups shredded parmesan
Preheat oven to 350F
In a very large pot, heat a tablespoon of olive oil. Add garlic, and a pinch of kosher salt. Add the spinach, in batches if you have to. Cook it down – add a little water to help it cook down. This should take about seven minutes.
While the spinach cooks, chop your artichoke hearts and cut up the cream cheese.
Once the spinach has shrunk, add the artichoke hearts and cook for about 30 seconds. Remove from heat and add the rest of the ingredients, except for the parmesan. Stir until everything is combined and soft.
Pour mixture into a lasagna pan and bake in the 350F oven for 20 minutes.
Before serving, raise the temperature of the oven to 400, sprinkle the parmesan on top, and bake until golden and bubbly.
Serve with tortilla chips, pita chips, or cut up vegetables. Up to you, really.
Rich and the girls went on a corn maze adventure last Sunday, and somehow brought home EIGHT pumpkins at the end of the day. Two were painted by the girls, and we’re halfway through carving the two big ones into jack-o-lanterns:
But the small sugar pumpkin, whose stem Lilli accidentally broke off, was roasted immediately and is now pumpkin pudding. I suggest you do the same with your sugar pumpkins.
To rescue the broken pumpkin, we cut it in half lengthwise and removed the seeds and stringy guts with an ice cream scoop. Then we roasted the pumpkin, cut-side down and brushed with olive oil in a 400F oven, for about 50 minutes.
The recipe couldn’t be simpler; everything goes into a blender. The cookbook – The L.L. Bean Book of New New England Cookery, by Judith and Evan Jones – was inherited from Nana Parr. A friend commented on the photo of the pudding, noting how she also had inherited cookbooks and recipes. “It’s so special to pass on that love.”
As for this recipe, I skipped the amaretto liqueur. I know a cup is a lot of honey. I personally made a point not to use the expensive kind I own for this recipe. I used golden raisins for my raisins. I find the pudding tastier a little warm, so I’ve been scooping myself servings, then heating it up in the microwave for about a minute before serving. This would be great with whipped cream, although we have been enjoying it with plain yogurt with a little maple syrup drizzled in. This is a pumpkin pudding that tastes like autumn without tasting anything like pumpkin spice.
Put your kettle on for the water bath before you start making the pudding; it comes together that quickly.
Pumpkin Pudding from The L. L. Bean Book of New New England Cookery by Judith and Evan Jones
2 cups pumpkin puree
½ cup water
1 cup honey
½ cup raisins
½ cup currants
4 Tablespoons flour
Preheat the oven to 350F. Heat a kettle of water.
Put all the ingredients in a food processor or blender and mix thoroughly.
Pour the batter in a shallow, lightly buttered baking dish, and place the dish in a pan containing about 1 inch of hot water.
Bake in a 350-degree oven for 50 to 60 minutes. Serve hot or at room temperature.
Serves 6 to 8.
The heat was on us like five bullies, even in the shade of the tree in the front yard. But the line-up of little sluggers didn’t seem to care. They were waiting to take their swings at the unicorn piñata hanging from the lowest branch. As the final blow spilled erasers, glow sticks, kazoos, and temporary tattoos onto the lawn, one of the grown-ups yelled out, “Call Alex Cora, we have a new slugger the Sox need!”
But let’s back up a month, when our younger daughter, Beatrix, turned 4. June is a crazy month for us, full of birthdays, Father’s Days, and our anniversary. So the 4th birthday party was put off to mid-July. Little did we know it was going to be in the middle of the first heat wave of the summer.
It’s actually fitting that it was so hot that day because the theme for the party was inspired by Bea’s favorite book, Island Born by Junot Diaz. It’s a beautiful book about a little girl named Lola who goes to a school where all the students are from somewhere else.
Lola’s class assignment is to draw a picture of where they are originally from. Lola is from “the Island” (the Dominican Republic) but left before she could remember. She goes through her neighborhood asking everyone what they remember. She discovers the sun “can be as hot as five bullies.” She eats crispy empanadas and waxes poetic about mangoes. She learns about the music, the vivid colors, and finally, why her family left the Island.
I took the idea of a Dominican-themed birthday party as a challenge. I convinced a local restaurant to fry up a batch of crispy, vegetarian empanadas. I’m not sure Big Papi would have approved, but they were quite delicious even without meat. Dominican mangoes were magically on sale at the international store this week. We also served agua de cocoa, agua fresca, and pizza for the kids.
It wasn’t all on theme. Using this week’s CSA I made a massaged kale salad with grated carrot, dried cherries, sunflower seeds, and cucumber, and dressed it with a fresh lemon thyme dressing. I also made a corn salad that was more Mexican than Dominican, with pickled onions, grape tomatoes, avocadoes, radish, topped with Cotija cheese, and dressed with a cumin lime dressing.
At some point in the home stretch the party morphed slightly with some last minute rainbow-unicorn purchases: a massive balloon, wading pool, and the aforementioned piñata. The pool paired nicely with the used bouncy castle I found online for a hundred bucks late this spring. When they weren’t hiding from the heat in the house, the kids dashed between the pool and the bounce house.
But really, I’m here to talk about the dessert bar Bea and I devised. Rich says now that if he knew what I was up to, he would have put a stop to it, or at least thrown himself in front of the train. But last week I received an offer I couldn’t refuse. Nellie’s Free Range Eggs reached out to me and asked if I wanted to try out their products. Even better, they offered me a gift card to help pay for the groceries.
I try to eat local eggs and dairy, so the first thing I checked was where these eggs were coming from. New Hampshire is close enough for me. Then I learned the hens live on free-range, small family-run farms, and are Certified Humane. This was just what I needed, especially because my colleague who I usually get my eggs from is on vacation this month.
For the dessert bar I baked:
- a peach pound cake that Bea requested;
- a yellow squash cake with cream cheese frosting;
- chocolate halva brownies;
- this plum cake
- ice cream sandwiches with whole wheat chocolate chip cookies; and finally
- these brown butter blondies with cherries and white chips.
(When I type it out in bullets, it does seem like a bit much.)
These blondies were inspired by a recipe I made a few weeks back for blondies with rhubarb and white chips. I had read about a recipe from Sister Pie, which we got to visit last summer when we went to Detroit. I don’t actually own that cookbook, so I used my own blondie recipe and enhanced it. Those blondies are great, but I’m guessing most of you don’t have a pound of rhubarb squirreled away in your downstairs freezer like I do. On the other hand, it is cherry season right now.
Whether you use rhubarb or cherries, the secret to this recipe browning the butter, which lends a butterscotch flavor to the final blondies. It takes just a few more minutes than if you’re melting a stick of butter in a small saucepan. Stand by it and watch as it goes from yellow to brown but make sure to stop it before it burns. I timed it, and it took about 7 minutes to brown on my induction stove.
Rich bought me an olive pitter years ago that does double duty during cherry season. I still pit my girls’ cherries before I serve them. It also came in handy for a clafloutis that I made last week. If you don’t have one, you can just halve the cherries to de-pit them, or just squeeze the pits out by hand if you don’t mind getting cherry-stained fingers.
Brown Butter Blondies with Fresh Cherries and White Chocolate Chips
½ cup melted butter
1 cup dark brown sugar
1 cup light brown sugar
2 eggs, preferably Nellie’s Free Range Eggs
½ teaspoon salt
1 ½ cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup fresh cherries, pitted and quartered
1/2 cup white chocolate chips
Preheat oven to 350 F.
Butter a 9×13-inch cake pan.
Melt a half cup (one stick) of butter in a small saucepan. In about seven minutes, the yellow butter will develop brown spots as it turns from frothy to brown. Watch carefully to make sure it doesn’t burn.
Mix all of the ingredients together, in order of appearance in the recipe, combining them well. Spread in the pan and bake for 25-30 minutes, or until dry on top and almost firm to the touch. Let cool for 10-15 minutes, then cut into small squares.
This post was in part sponsored by Nellie’s Free Range Eggs, now in partnership with the Boston Red Sox!
It was a Baker’s Dozen at our house for first night seder. I recently eliminated fish from my diet, making this year’s seder completely vegetarian. For those curious, I served quinoa stuffed mushrooms; this mushroom and spinach egg bake; beet, orange and pickled fennel salad; roasted asparagus; roasted Japanese yams with an herby yogurt sauce; and matzo pizza for the kids. My parents brought a broccoli kugel and roasted potatoes to round out the meal.
But I’m not here to talk about dinner. Nope, we’re going to focus on the gluten-free dairy dessert that was a big hit at dinner, and on the Internet, this weekend.
Sometime last month I decided on doing a pavlova: a bed of airy meringue, topped with fresh whipped cream with fresh berries piled on top. This gave me ample time to find a good recipe. I cruised the Internet to find a reliable kosher-for-Passover pavlova recipe. I settled on one from Jamie Geller’s The Joy of Kosher. I made her tahini halvah brownies back in January, and they were superb.
As a lucky bonus to my quest for the perfect pavlova, this week I caught an episode of Simply Ming on PBS Create, in which he made pavlovas with Joanne Chang of flour bakery fame. I watched it carefully, taking notes as to how, why, and when Joanne added her sugar to the egg whites a spoonful at a time, and how long she cooled her meringue after it baked in a very low oven.
The big changes for a kosher-for-Passover pavlova were using potato starch instead of cornstarch and adding a smidge of vinegar; this helps with drying the meringue out. Although this recipe isn’t such a big deal to put together, you do need time. I did this at night so I could let the meringue dry out overnight in the oven as it cooled. I’d suggest you do the same.
The hardest part of this recipe is separating five egg whites, but then your machine does the rest of the work. Although I have hand-held egg beaters for Passover, it took me until this year to realize my Kitchen-Aid Mixer’s attachments are metal and could easily be kashered with some boiling water. If you can chill your bowl and whisk ahead of time, so much the better. The eggs are supposed to be cold, as well, so they can come right out of the fridge.
I made this Thursday night and whipped up the cream Friday midday, stuck that in the fridge, and put the dessert together during the seder. The whole process was simple and fuss-free. The results were no less than spectacular.
Mixed Berry Pavlova, adapted from Jamie Geller
For the Pavlova
5 cold egg whites
1 teaspoon kosher salt
2 teaspoons vanilla
1 cup sugar
2 teaspoons potato starch
1 teaspoon white wine vinegar
Whipped Cream (recipe follows)
Garnish: Mixed Berries (I used blueberries, raspberries and blackberries)
Preheat oven to 250°F. Using a dinner plate, trace a 9-inch circle on a piece of parchment paper. Flip the paper so ink does not get on the meringue and set aside.
Whip whites, salt, and vanilla on high in a mixer until firm. With the motor running, add sugar, a spoonful at a time, until whites are glossy and very stiff.
Gently fold potato starch and vinegar into meringue with a spatula.
Transfer meringue to prepared parchment paper. Form meringue into a rustic bowl. It’s not necessary to make it perfect. Just be sure to make the center thick enough to support the filling.
Bake pavlova at 250°F for 1 ½ hours. Turn off the oven and do not open the door for at least 6 hours or, better yet, overnight. The residual heat will crisp up the meringue and keep humidity out.
Place pavlova on a serving platter. Pile whipped cream on pavlova. Add berries.
With a mixer, or by hand, whip cream and sugar in a chilled bowl will chilled beater until soft folds form.
Whip until soft peaks form.
Let’s see, it’s been a month since we celebrated Lilli’s birthday party, and I have just a few weeks before Passover starts. Apologies for those expecting a gluten-free recipe for the holiday, but I’ve wanted to share these whole-wheat chocolate chip cookies for years on the blog. It’s 6:51 am, and it’s the weekend. Carpe Diem, my friends.
This year Lilli made it clear she did not want a cake, but rather these cookies by Kim Boyce that made the rounds, let’s see, oh, nine years ago. We baked dozens and froze them two weeks before the party, along with these spectacular and very simple blondies. We also made these halva tahini brownies that were so simple, and so so delicious, that really, the only thing you should be doing right now is melting some chocolate into olive oil.
But yes, these cookies. They are a fan favorite. The whole wheat makes for a deeper, nuttier taste. The butter remains cold so you don’t have to plan in advance to made them as you do with most cookie recipes that call for softened butter. I promised my friend Ben a care package, and I do plan on mailing some to him. We got up early the day of Lilli’s party and made the smaller sized ones into ice cream sandwiches because, well, Carpe Diem, my friends.
We had about 50 people in total to the house that day. A mix of current kindergarten friends, friends from PreK, friends from my Hebrew school class that Lilli comes to every Sunday with me, and a few pals from around town. Parents were invited to drop off or stay. Most stayed once they saw the spread in the kitchen.
This year I served: Michael Solomonov’s hummus (we used the Instapot for the first time to (intentionally) overcook the chickpeas; caramelized onion dip; butternut squash and chickpea salad (which was kind of eh); Brussels sprouts with leeks, parmesan and chestnuts; Vietnamese tofu; peanut butter noodles; farro with dried apricots, mushrooms and hazelnuts; marinated roasted red peppers served with fresh mozzarella and crusty bread. You know, the usual fare for a six-year-old’s party
There was also the usual chips, dip, Pirate’s Booty, Lilli’s stuffed dates, pizza, and crudite for nibblers.
The kids clearly had a blast playing dress-up, doing art projects, and for some of the boys, playing tag inside the house. There may have been a lightsaber that needed confiscation.
We sang happy birthday and enjoyed the aforementioned desserts, along with a Panda chocolate chip cookie cake by Papa, and some melon. It was a great party. And I still have about a dozen cookies in the downstairs freezer, despite Rich’s best efforts to finish them.
Kim Boyce’s Whole-Wheat Chocolate Chip Cookies
3 cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons kosher salt
8 ounces (2 sticks) cold unsalted butter, cut into ½ inch pieces
1 cup dark brown sugar
1 cup sugar
2 teaspoons pure vanilla extract
8 ounces chocolate chips
- Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
- Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
- Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
- Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days.
Tell me I’m not the only one who went into Marshall’s last month in search of Father’s Day gifts and walked out with a 2 lb. bag of sunflower seeds. No? Only me? Oh well. I had a purpose in mind for the sunflower seeds – a Thai-inspired sauce – but I’m so taken with this recipe for Baby Carrots with Carrot-Top Pesto that I haven’t managed to find time to work on that other recipe.
The carrot recipe comes from Saladish: A Crunchier, Grainier, Herbier, Tastier Way with Vegetables by Ilene Rosen with Donna Gelb, and I can’t stop/won’t stop cooking from it. All the recipes can be made beforehand, put in the fridge, then taken out, and are all still fantastic. My own take on this cookbook is that it’s a lot like Ottolenghi’s vegetable platters but not as ridiculous in their finishing details.
I made these carrots again tonight with my CSA carrots. I’ve also enjoyed the Rice Noodles with Lots of Asian Herbs and Lime Dressing, Roasted and Pickled Cauliflower, and tossed the Basil Dressing with a farro salad with summer squash and fresh corn. There are a ton more things I’m looking forward to making before this book has to go back to the library. Honestly, it’s looking more and more likely that I will actually buy this book, it’s that good.
Although this looks like a fancy dish, it takes less than a half hour to put together, and most of that time is carrots roasting. While the oven preheats, I cut off the greens tops and plop them in a huge bowl of cold water to give them a clean. I scrub the carrots in cold water with a vegetable brush instead of peeling them. Although her recipe calls for 2 bunches of carrots, I used one with no negative results.
Ilene suggests using the carrot top pesto as “a spread for crostini with anchovies, pickled carrots and sliced radishes; as a dressing for a wedge salad of iceberg or romaine hearts with crumbled blue cheese, spiralized or grated carrots, or as a garnish swirled into warm or chilled carrot soup.” Or you can put them on top of the roasted carrots themselves, with the aforementioned sunflower seeds, which you can get at Marshall’s while picking up presents for your next birthday/Father’s Day/Mother’s Day, etc.
Baby Carrots with Carrot-Top Pesto from Saladish by Ilene Rosen
1 bunch baby carrots, scrubbed, tops attached
2 to 3 tablespoons flavorless vegetable oil
Kosher salt and freshly ground black pepper
Carrot Top Pesto
About 2 cups loosely packed green carrot tops (stems discarded), from carrots above
¼ cup sunflower seeds, toasted (I didn’t toast mine)
1 small garlic clove
1 ½ teaspoons Dijon mustard
1 ½ tablespoons white wine vinegar or fresh lemon juice
1 ½ teaspoon honey
½ cup plus 2 tablespoons flavorless vegetable oil
Kosher salt and freshly ground black pepper
Fruity olive oil for thinning the pesto
3 tablespoons queso fresco, crumbled
2 tablespoons canned or jarred pickled jalapenos, minced (I did not have any on hand)
Preheat the oven to 400F
Trim the carrots, leaving ½ inch of the green tops attached. Reserve about 2 cups of the remaining frilly tops for the pesto, plus several of the nicest-looking tops for garnish. Cut any fatter carrots lengthwise in half so they are all about the same thickness and place them on a sheet pan. Toss with enough oil to coat, spread them out in the pan, and season with salt and pepper. Roast the carrots for 18 to 25 minutes (depending on the size), turning occasionally, until nicely browned and tender.
Meanwhile, make the pesto: Put the carrot tops, 3 tablespoons of the sunflower seeds, and the garlic in the bowl of food processor or in a blender and grind to a paste. Add the mustard, vinegar, and honey and blend throroughly. With the motor running, slowly drizzle in the oil and process until the pesto is thick but still retains some texture. Season to taste with salt and pepper. (You’ll have some pesto left over; store it tightly covered in the refrigerator, and use it within the next day or two, while the color is still bright.)
Arrange the carrots on a serving dish. Thin the pesto with olive oil until it can be drizzled. Spoon some pesto lightly over the carrots, and transfer the remaining pesto to a small serving bowl. Top the carrots with the cheese, followed by the jalapenos (if using), and finally the remaining 1 tablespoon sunflower seeds. Serve the remaining pesto on the side.
My Cousin Larry is moving to the South of France in just about a month. He’s looking forward to leaving Trump and all his madness behind. He makes a point to say that Trump is not the cause, but a symptom of much larger problem. I don’t disagree.
Cousin Larry is probably the best family member to do “family.’’ He can be counted on to attend all family simchas, like weddings, baby namings, and bat mitzvahs. And he was key to the Weinberg Family Reunion in London back when I was pregnant with Beatrix. In August, when Lilli and I cat sat in New York City for a week, we met up one afternoon and saw the Calder exhibit at the Whitney. Afterwards, we took Lilli to a candy shop, and then journeyed to Dominque Ansel Bakery during which Cousin Larry and I discovered that our behavior around baked goods — and as it turns out, cruise ship buffets — was shockingly similar. It was as if we were related or something!
Larry’s also the family genealogist. So a few weeks back, when he was visiting Aunt Sydney to review old photos and the family tree he’s painstakingly put together, he made a point afterwards to come to our house for a meal and a nice long afternoon visit.
Because his wife Ashley is allergic to nightshades, I made a point to serve all sorts of things he usually has to avoid, like cauliflower stew and marinated roasted peppers with fresh mozzarella. We also had a farro salad with Castelvetrano olives, walnuts and golden raisins, and roasted broccoli.
And then we had this lemon pie for dessert. As I’d mentioned back in the fall, I’ve been on a pie kick, and this has become my go-to “I’ve got nothing in the house, but I can make fantastic a pie in no time flat” recipe. I’ve taken to keeping sweetened condensed milk and graham crackers on hand for this recipe. Lemons are something you should always have on hand. Limes will work too.
The crust is the same as for this peanut butter chocolate pie, and is originally from Food and Wine’s Desserts cookbook. I use it all the time now. I even purchased Kosher-for-Passover Graham crackers and brown sugar for the holiday. Now I can whip up pies on a moment’s notice for unscheduled visitors. Or just because.
Because every recipe I’ve read for this sort of pie has you add room temperature eggs to the mix, do yourself a favor and take two eggs out of the fridge and place them in warm water as you make the crust. It will make things move along that much faster.
At some point we will make it to France to see Cousin Larry in his chateau. He’s already scoped out the best place to buy pastry for when we come.
For the crust
One plastic package Graham crackers, broken
4 Tablespoons unsalted butter, melted
¼ cup brown sugar
For the filling
1 can sweetened condensed milk
Juice of 2 lemons, plus their zest
2 eggs, room temperature
For the topping
1 cup heavy cream (Or use 2 cups if you want a very dramatic pie.)
2 Tablespoons sugar
Before you begin making your crust, place 2 eggs in warm water to bring to room temperature.
Preheat the oven to 350F.
In a food processor, pulse the Graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake the crust for about 10 minutes, just until lightly browned. Let cool.
Meanwhile, make the filling. In a large bowl, whisk the lemon juice with the lemon zest, condensed milk and eggs until smooth.
Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edges and slightly jiggly in the center. Let pie cool to room temperature, then refrigerate until you serve it, at least two hours.
Make the whipped cream: Using a mixer, beat the heavy cream until soft peaks form, 2 minutes. Beat in the sugar until stiff peaks form, 1 minute. Mound the whipped cream on the pie.