Last summer, my client's teenage daughter went through a lemon phase and, as their private chef, I could barely make enough lemony desserts to keep up with her interest. I was desperately searching for new ideas when I stumbled upon a package of dairy-free whipped topping that promoted a recipe for lemon pie using frozen lemonade concentrate and a purchased graham cracker crust. It turned out surprisingly well, but I felt more than a little guilty using such blatant store-bought shortcuts. After all, I was being paid for my cooking prowess, and the recipe required none. I figured there was a more authentic approach to such a crowd pleaser, and ultimately couldn't abide the sight of serving anything in that purchased foil pie tin.