Lemon Icebox Pie

Preheat the oven to 325°.
In a medium sized bowl, whisk condensed milk and lemon juice. In another bowl, whisk the lemon zest with the egg yolks until pale.
Beat in the condensed milk mixture until smooth.
Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set.
Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap. To get a soft, creaming pie, store in the fridge 12 hours. For a firmer pie, chill in freezer for at least 6 hours.
Use a hot knife to slice the pie and serve.

Serve with whipped cream.