A pilsner IS a lager but you don't have to ferment them exactly as cool as is traditionally prescribed. Upper 50's to low 60's as @rstrider suggests but don't let temperature get in the way.
Fermentis 34/70, a dry yeast and liquid yeasts WLP830, WY2124, L13 and OYL106 ferment clean even above 60°F/15.5°C. But even if you must put up with even higher fermentation temps you can use Kveik Oslo and Lutra will give you acceptable results. I've gotten a cleaner, crisp character from Oslo than Lutra but both will do the job even if fermenting in 80°F and higher temperatures.
I've pretty much put temperature out of my mind when it comes to lagers. I try to ferment as close as possible to "traditional" temperatures but when that becomes impractical I don't let it stop me. I sat around for years telling myself "when I can control temperatures better I can then make lagers." Then my thinking changed from please lager world, let me in to kicking down the door and saying hey mofo's! Here I am!