Preheat the oven to 350 degrees.

In a food processor, grind the graham crackers until they are a fine crumb.

Add in the brown sugar and melted butter and pulse to combine.

Pour into a pie tin and firmly press into an even layer on the bottom and up the sides to create the crust.

Place in the oven and bake for 10 minutes. Remove and set aside to cool while making the filling.

In a medium sized bowl, place the pudding mix and evaporated milk and beat for 2 minutes to combine.

Set aside for a minute.

In a large bowl, beat the cream cheese and the frozen lemonade until smooth and creamy.

Add in the lemon zest and beat. Add the pudding/milk mixture and beat to combine.

Pour the filling into the cooled crust and place in the refrigerator for at least 3-4 hours to set.

Remove and using a piping tip (#127 shown) ,fill a piping bag with lemon curd and swirl a pattern of lemon curd over the top of the pie.

Return to the refrigerator and let set for another 30 minutes before slicing and serving.