Use both fresh lemon juice and zest, but add the zest after the filling sets slightly to prevent bitterness from prolonged contact with acidic juice and condensed milk.

Fold in whipped cream as the very last step and chill immediately after assembly to prevent separation; the cold temperature helps the cream maintain its structure throughout refrigeration.

Pre-bake the crust at 325°F for 8-10 minutes before filling to enhance its buttery flavor and prevent it from becoming soggy after overnight chilling.

Allow the pie to set fully in the refrigerator for at least 6 hours, preferably overnight, so the condensed milk and lemon juice properly thicken and create that signature dense, creamy texture.

Use ½ to ¾ cup of fresh lemon juice depending on your preference—start with ½ cup and taste the filling before freezing, as the acidity mellows slightly during chilling.