Lotta Lemon Pie

FOR THE CRUST:
Preheat the oven to 350°F. Place the cookies in a food processor and pulse until finely crushed. Transfer the crumbs to a mixing bowl. Add sugar and zest and mix with a fork until combined. Add the butter and incorporate until the mixture clings together. (You may add more butter if the mix is too dry. And I always reserve a few extra cookies to crumble if the mix is too wet.) Press the crumbs along the bottom and up the sides of a 9 inch pie plate. Bake until lightly browned, about 8-10 minutes. Cool on a rack to room temperature.

FOR THE FILLING:
With a hand mixer, beat the egg yolks on medium high speed until light and fluffy, about 3-5 minutes. Continue beating while you slowly pour in the sweetened condensed milk. Beat until thick and creamy about 3 minutes. Add the lemon juice and zest and continue to beat on medium low until combined. Pour the filling into the cooled crust. Then put it back in the 350F oven and bake until the pie is set but still jiggly in the center, about 10-12 minutes. Cool on a rack to room temperature. And then chill 3-4 hours or overnight.

FOR THE WHIPPED CREAM:
In the bowl of your stand mixer, beat the cream to soft peaks. Add the powdered sugar, zest and vanilla. Continue beating to medium peaks. You may serve this alongside the pie. Or layer or pipe it onto the pie.