Pre-heat your oven to 350 degrees

In a zip top bag OR the bowl of a food processor, pulverize the crackers into fine crumbs.

And in the butter, sugar and salt and mix well into the crackers. Press the cracker mixture into a pie plate. Use the bottom of a measuring cup to press the crumbs into the bottom and the sides in a smooth even layers. Chill the crust in the freezer for 10-15 minutes

Bake the crust at 350 degrees for 10 minutes or until just golden brown, but set. Let cool on a wire rack.

As the crust is cooling, mix the citrus juices, egg yolks and sweetened condensed milk in a bowl until smooth and fully incorporated. Pour this mixture into the cooled pie crust.

Bake the filled pie for another 15 minutes until the center is set.

Remove the pie from the oven, let cool on the wire rack for 30 minutes, then chill in the fridge at least 8 hours or overnight.

Before serving, mix the vanilla and sugar into the whipped cream to sweetened. Pipe or dollop the cream onto the chilled pie and garnish with thin slices of lemon.