Make the crust: In a bowl, mix the crushed graham crackers, melted butter, and sugar until the crumbs are evenly coated and feel like wet sand.

Press into the pan: Firmly press the mixture into the bottom of an 8- or 9-inch pie dish or square pan. Use the bottom of a measuring cup to pack it tight and even. Set aside.

Whisk the filling: In a large bowl, whisk the sweetened condensed milk, Greek yogurt, lemon juice, lemon zest, vanilla, and a pinch of salt until smooth and creamy. The mixture will thicken slightly as the lemon reacts with the dairy.

Assemble: Pour the filling over the crust and smooth the top with a spatula.

Chill: Cover and refrigerate for at least 3 hours, preferably 4–6, until set and sliceable. Overnight is great.

Serve: Top with a dollop of whipped cream, a sprinkle of zest, or berries. Slice and enjoy cold.