1. Preheat oven to 350 degrees if making homemade crust. Pulse graham crackers in food processor until fine crumbs form. Add sugar and melted butter, pulsing until mixture resembles wet sand. Press firmly into bottom and up sides of 9-inch pie pan using back of spoon.

2. Bake crust 12-15 minutes until lightly golden and fragrant. Remove from oven and cool completely on wire rack before filling.

3. Combine softened cream cheese, sweetened condensed milk, and fresh lemon juice in food processor. Pulse until completely smooth with no lumps remaining.

4. Pour lemon filling into cooled crust and smooth top with spatula. Tap pan gently on counter to remove any air bubbles. Cover surface with plastic wrap pressed directly against filling.

5. Place covered pie in freezer for minimum 4 hours until completely set. Filling should be firm enough to slice cleanly when poked with finger.

6. Remove from freezer 10-15 minutes before serving to soften slightly. Garnish with fresh lemon zest, whipped cream, or lemon slices.

7. Run sharp knife under hot water, wipe dry, and slice pie. Clean knife between each slice and reheat as needed for perfect slices.