Begin by crushing the pretzels in a food processor until they resemble coarse crumbs.

In a medium mixing bowl, combine the crushed pretzels with granulated sugar and melted butter, stirring until well mixed.

Press this mixture firmly into the bottom of a greased 9x13-inch baking dish to form an even layer.

Chill the crust in the refrigerator for 15-20 minutes until it’s set and slightly firm.

In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until the mixture is fluffy and smooth, about 2-3 minutes.

Carefully fold in the thawed whipped topping until fully combined, creating a light and airy filling.

Spread the creamy mixture evenly over the chilled pretzel crust.

Spoon the lemon pie filling over the top, using a spatula to gently spread it out evenly.

Cover the baking dish with plastic wrap and refrigerate the entire dessert for at least 4 hours.

Once chilled, remove from the fridge, cut into squares, and garnish with reserved whipped topping, a sprinkle of crushed pretzels, and thin slices of lemon.