Beat the egg yolks until stick and lemon colored. Gradually beat in the milk, then the lemon juice and zest.
Pour into the crust.
Bake in a 350 °F. oven for 30 to 35 minutes.
Cool for 1 hour, then chill well….at least 4 hours.
For the topping: either beat the egg whites with 6 tablespoons sugar for a meringue (spread on hot pie and return to oven until lightly browned) or top with freshly whipped, sweetened cream after the pie is well chilled.
Serves 6 to 8.