Use a food processor or a zip-top bag and rolling pin to crumble the graham crackers into crumbs. Transfer to a medium bowl and mix with melted butter. Press into your single nine inch tart shell or six individual tart shells and refrigerate while you make the filling.
In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, heavy cream, and vanilla extract. Pour the filling into the prepared tart shell or shells. Refrigerate for 8 hours or overnight.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/no-bake-lemon-tart/