In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.
Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.
Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.
Gently fold in the previously whipped cream.
Pour into the prepared pie crust.
Freeze overnight.
Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.
