Mix cookie crumbs and melted butter in a bowl until all crumbs are moistened; press firmly into a single layer in the bottom of a baking dish.
Refrigerate dish until the crust is set, at least 30 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir condensed milk into the cream until smooth and thick; add lemon zest and juice and stir. Spread the creamy mixture over the cookie crust.
Refrigerate until the cream layer is set, at least 30 minutes.