• Combine sugar and cornstarch in a heavy pot. Whisk with a whisk to fully incorporate the cornstarch with the sugar.
• Add to the pot the milk, butter, lemon zest, lemon juice, egg yolks and cinnamon. Mix with the whisk. Turn the fire on under the pot to a low medium until the butter melts. Once the butter melts turn the fire up to medium and whisk constantly until the filling is thick and smooth. FYI It will never be completely smooth because you have the lemon zest in there.
• Pour filling into a bowl and allow it to cool on the counter. Once the filling is almost completely cool cover the bowl and put it in the refrigerator to chill.
• Prepare your pie crust while the filling is cooling. If baking a pie crust you will have to allow it to cool before filling.

When you’re ready to fill your crust:

• Remove the filling from the refrigerator and fold the 1 ¼ cup of crème fraiche and 1 teaspoon of almond extract into the lemon pie filling. Gently fold until the crème fraiche is completely mixed in to the filling. Pour the filling into the pie crust and chill for about 2 hours.

For the whipped cream topping

• Add the heavy whipping cream, almond extract and sugar to a large bowl. Beat with a mixer until very thick. Gently fold the crème fraiche into the whipped cream.
• Spread on top of the pie or pipe with a star tip.