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In a food processor, pulse the graham crackers into fine crumbs. Add the brown sugar and melted butter, then pulse until the mixture resembles wet sand.
Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you prepare the filling.
In the bowl of a stand mixer, beat the heavy whipping cream, sugar, and vanilla on medium-high speed until stiff peaks form.
In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
Gently fold the prepared whipped cream into the lemon mixture until fully combined. Be careful not to overmix.
Spoon the filling into the chilled graham cracker crust and smooth the top.
Refrigerate for at least 6 hours, but preferably overnight, until fully set.
Before serving, garnish with a light sprinkle of graham cracker crumbs or a little lemon zest, if desired.