Directions

1. Preheat oven to 350 degrees. For the crust, place cookies in the food processor and pulse until fine crumbs. Transfer crumbs to a large mixing bowl. Mix 2 tablespoons sugar and 1 tablespoon of zest into crumbs with a fork until combined. Add butter and incorporate until the mixture clings together. Press crumbs evenly onto bottom and up sides of a 9-inch pie plate. Bake crust until lightly browned, 8-10 minutes. Remove crust from oven to a cooling rack. Cool crust to room temperature.
   
2. For the filling, beat yolks with a hand mixer on medium-high until light and fluffy, 3-5 minutes. Slowly pour in condensed milk while beating the mixture on medium-high until thick and creamy, about 3 minutes. Add 2/3 cup lemon juice and 1 tablespoon zest and continue beating on medium-low until combined. Pour filling into cooled crust.
   
3. Bake pie until center is set, yet still jiggly, 10-12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3-4 hours or overnight.
   
4. For the whipped cream, beat cream in a large bowl with a hand mixer to soft peaks. Add powdered sugar, 1 tablespoon zest, and vanilla and continue whipping to medium peaks. Serve each slice of pie with whipped cream.