Preheat the oven to 350°F/180°C/Gas 4.

Finely crush the Ritz crackers using your hands or a food processor. Be mindful not to crush them to dust. Transfer the crushed crackers to a bowl. Add sugar and softened butter and mix together to hold together like a dough.

Press the crust mixture into a 9-inch pie dish. Place it into the refrigerator for 10 minutes before baking in the oven for 20 minutes or until the crust is golden brown. Remove the crust from the oven and leave it to cool.

Place the egg yolks, condensed milk, lemon, and orange zest into a large bowl and whisk together. Slowly whisk in the juice until fully combined.

Pour the filling into the cooled crust and bake for 25-35 minutes. Once the edges of the pie are set and the center slightly jiggles, remove and place onto the counter to cool for 30 minutes.

Cover the pie with foil and place into the fridge overnight or for at least 12 hours.

Place a large bowl into the freezer for 30 minutes before making the pie topping.

Place the heavy whipping cream, powdered sugar, and vanilla into the chilled mixing bowl and use an electric handheld or standing mixer to beat until stiff peaks form.

Scoop 2 cups of the whipped cream into a piping bag with a large star tip and set it aside.

Evenly spread out the remaining topping onto the pie. Pipe swirls of cream around the edge of the pie and insert slices of lemon and lime in between them. Sprinkle lemon, lime, and orange zest over the pie. Slice, serve, and enjoy!