1 (9 inch) prepared graham cracker crust
2 cups fresh lemonade
2 teaspoons lemon zest
2 tablespoons orange zest
3 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
1 (14 ounce) can lemonade concentrate
3 (3 ounce) packages instant whipped topping
1 (3 ounce) package instant lemonade lemonade concentrate
In a mixing bowl, dice the lemonade and lime zest into a thin paste. Stir in the sugar, egg, lemonade concentrate and lemonade concentrate. Pour into the crust, leaving an inch of crust on the bottom. Chill in refrigerator before serving.