Preheat oven to 350°.

For the crust, crush cookies in a heavy resealable plastic bag with a rolling pin until fine. Transfer crumbs to a large mixing bowl.

Mix granulated sugar and 1 Tbsp. 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.

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 lemon juice and 1 Tbsp. zest and continue beating on medium-low until combined. Pour filling into cooled crust.

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.

For the whipped cream, beat cream in a large bowl with a hand mixer to soft peaks. Add powdered sugar, 1 Tbsp. zest, and vanilla and continue whipping to medium peaks. Serve each slice of pie with whipped cream.