1BEAT sweetened condensed milk, lemon juice and peel in small mixer bowl until combined. Fold in whipped topping, pour into crust.
2Cover, refrigerate for 2 hours or until set.
Garnish with lemon peel or slices.
3Note: for a lower calorie and fat version of this recipe, a 6 oz. prepared reduced-fat graham cracker crust and fat-free frozen whipped topping can be substituted for the shotbread crumb crust and frozen whipped topping