Preparation Steps

• Line a 9-inch pie plate with a round of parchment on the bottom for easy release. Lightly mist with nonstick spray.
• Crush the lemon cookies to fine crumbs in a food processor (or in a zip-top bag with a rolling pin). Stir in a pinch of fine sea salt. Drizzle in the melted butter and pulse or stir until the mixture looks like damp sand.
• Press the crumb mixture firmly into the bottom and up the sides of the pie plate using the bottom of a measuring cup. Freeze the crust for 10–15 minutes to set while you prepare the filling.
• In a small bowl, whisk the instant lemon pudding mix with 1/3 cup cold heavy cream and the lemon juice until thick and smooth, 30–45 seconds; let it stand 2 minutes to fully thicken. This creates a concentrated lemon custard base.
• In a separate mixing bowl, beat the cream cheese with the lemon zest on medium speed until very smooth and fluffy, 1–2 minutes, scraping the bowl once. Beat in the thickened lemon pudding mixture until completely silky with no streaks, about 45 seconds more.
• Switch to a spatula and gently fold the thawed whipped topping into the lemon-cream cheese base in two additions, keeping as much air as possible for a lighter texture.
• Spoon the filling into the chilled crust and smooth the top. Cover and refrigerate at least 4 hours (or chill 2 hours, then freeze 20 minutes) until set enough to slice cleanly.
• For the topping, whip 3/4 cup cold heavy cream with powdered sugar on medium-high until medium-stiff peaks form, 2–3 minutes. Spread or pipe over the pie. Finish with extra lemon zest. For neat slices, warm a knife under hot water, wipe dry, and cut.