Lemon Icebox Pie

For the Crust: Heat oven to 325 degrees. Combine crust ingredients. Mix well. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside. For the Filling: Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30-60 seconds and then whisk in the lemon juice-condensed milk mixture. Place the spring form pan on a rimmed baking sheet, pour the mixture into the crust and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap, (be careful not to let the plastic wrap touch the top of the pie), and freeze for at least 6 hours overnight. Before serving, wrap a wet, warm kitchen towel around the edges of the spring form pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dip your knife in, wipe off the blade and slice. Top with a dollop of whipped cream and serve immediately, or keep in the freezer for up to 1 week.