Preheat your oven to 350°F. Melt 6 tablespoons of unsalted butter. Combine it with 1 ½ cups of crushed graham crackers and ¼ cup of sugar until evenly mixed. Press into the bottom and up the sides of a pie pan. Bake for 12-15 minutes until golden, then set aside to cool completely.

In a food processor, combine 8 ounces of softened cream cheese, 14 ounces of sweetened condensed milk, and ½ cup of freshly squeezed lemon juice. Blend until smooth and creamy.

Pour the lemon filling into the cooled crust, spreading it evenly. Cover with plastic wrap or aluminum foil. Freeze for at least 4 hours, or until firm.

Remove the pie from the freezer and let it sit at room temperature for about 10 minutes. Cut into wedges and garnish with whipped cream and lemon zest.