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Directions

For the Filling:

1. In a bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks until fully combined.
2. Pour the mixture into the warm crust.

For Baking:

1. Bake the pie for 19–21 minutes, or until the filling is mostly set.
2. Remove the pie from the oven and allow it to cool completely on a rack.
3. Once cooled, cover the pie and refrigerate for at least 1 hour before serving.

For the Topping:

1. In a stand mixer, add the heavy cream. Start on low speed and gradually increase to high, beating the cream until soft peaks form.
2. Slowly add the sugar and vanilla while the mixer is running on medium speed. Once combined, increase the speed to high and beat for about one minute, until firm peaks form.
3. Gently fold in the zest.
4. Spread the whipped cream over the chilled pie and refrigerate until ready to serve. 5. Store any leftover pie in the refrigerator.