Line a 9 x 9 inch square baking pan with foil or parchment paper.

In a bowl, combine the melter butter with the gingersnap crumbs. Pour into the lined 9 x 9 pan and press into an even layer in the bottom of the pan. Place in the refrigerator.

In a bowl, whip the cream to firm peaks. Then fold in the sweetened condensed milk, lemon juice, and food coloring if desired.. It will look runny but just keep folding until smooth.

Remove crust from the fridge and pour the cream mixture on top. Spread out even and refrigerate for at least 2 hours before serving.