Directions

1. Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
   
2. Stir together graham cracker crumbs, 3 tablespoons sugar, and melted butter, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
   
3. Reduce oven temperature to 325°F. Mix lemon zest, 1 cup sugar, and water in a small heavy saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
   
4. Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in 1/2 cup lemon juice. Once cooled pour mixture into crust.
   
5. Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).