Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.

Once blended, pour the mixture into a cold pot.

Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You will know it is the right thickness when you are able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.

Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.

Transfer to a bowl or jar, cover with plastic wrap (making sure that the plastic wrap touches all parts of the top of the lemon mixture) and then place in the fridge to set.

Once completely cool, fold the lemon mixture with 4 oz of the thawed whipped topping.

Pour the lemon cream mixture into the graham cracker crust.

Top the lemon layer with the remaining 4 oz of thawed whipped topping.

Refrigerate or freeze until ready to serve.

Enjoy!