Crust:
7 1/4 oz lemon thins
2 Tbs sugar
1 Tbs lemon zest
3 Tbs unsalted butter
Filling:
3 egg yolks
1 can sweetened condensed milk
2/3 cup fresh lemon juice
1 Tbs lemon zest
Whipped cream:
1 cup heavy cream
2 Tbs powered sugar
1 Tbs minced lemon zest
1 tsp vanilla
Process cookies in food processor until fine, add zest and sugar, mix. Add butter. Press into bottom and sides of 9 inch pie pan. Bake at 350 until lightly browned. cool on rack until room temperature.
Beat yolks on medium high speed until light and fluffy, about 3 to 5 minutes. SLowly pour in milk while beating until thick and creamy, about 3 minutes. Add juice and zest and beat on med-low until combined. Pour into cooled crust.
Bake pie until center is set but jiggly, about 10-12 minutes. Cool on rack then refrigerate overnight.
Beat cream to soft peaks, add sugar, zest, and vanilla and continue beating until medium peaks. Serve each pie with whipped cream.