1. 1. In a mixing bowl, combine the cracker pie crust and sweetened condensed milk.

2. 2. Beat in the cream cheese until smooth.

3. 3. Add the juice and zest of the fresh lemon to the mixture.

4. 4. Gently fold in the whipped topping until well combined.

5. 5. Pour the filling into the pie crust and smooth out the top.

6. 6. Refrigerate for at least 4 hours or until set before serving.