Citrus fruits are non-climacteric, i.e., like pineapples, strawberries, et al., they do not ripen further after picking. That said, some of these fruits seem to undergo what looks like a little more ripening if left at room temp for a while. What seems to me to be happening in reality is that, given some time at room temps, spoilage just starts to occur. If used soon thereafter, the fruit can give off the illusion of further ripening. A bit too long and all is lost quickly: pineapple starts to ferment, strawberries mold, citrus softens and develops off flavors.
Go a day or two on the counter and see. Or just retry the recipe and hand squeeze.
Here, just in case:
1.25 c graham cracker crumbs (about 11 crackers, processed finely)
3 T sugar
5 T unsalted butter , melted
Have an oven rack at the center position and preheat oven to 325. In a small but wide bowl, mix the graham crumbs and sugar. Stirring with a fork, drizzle in the melted butter, then mash the crumbs with the fork held flat, to evenly distribute the butter throughout. Press the crumbs evenly into a 9" pie pan along the bottom and up the sides.
Bake the crust on the center rack about 15 min, till lightly browned and fragrant. Remove, cool on a rack, 25 min, then use for your pie.