For the Crumb Crust:

1. Place vanilla wafers in a food processor and process until fine crumbs form.
2. Melt butter in a medium pot. Add vanilla wafer crumbs and sugar to the pot and mix together until completely combined.
3. Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
4. Bake in the preheated 350ºF oven for 10 minutes, until lightly golden and fragrant. Or you can freeze for 30 minutes for a no-bake pie option.

For the No-Bake Filling:

1. With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside in a separate bowl.
2. To the now empty bowl add the cream cheese, sugar, and vanilla. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add zest, and ½ cup lemon curd. Beat for an additional minute until fully combined.
3. Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
4. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate the whipped cream.
5. Add ½ cup of lemon curd, and give it 2-3 folds. It should not be blended in at all. Then transfer it to the pie crust. Smooth over the top. If desired, dollop lemon curd on the top of the pie, and using a toothpick or sharp knife, swirl it all around. It won’t be completely smooth and that’s ok!
6. Place in the refrigerate to set up. It needs at least 4 hours of chilling time, but preferably overnight or 12 hours. Right before serving, place in the freezer for about 30 - 60 minutes for the perfect texture.