Prepare the lemon curd the day before or at least 6 hours before serving to allow adequate cooling time.

In a heatproof bowl, rub together sugar and lemon zest to release the oils (this can be done a day in advance and refrigerated).

Juice lemons, enough for 2 full cups.

Add lemon juice to bowl with the sugar zest mixture and place over a double boiler, allowing the mixture to dissolve.

Meanwhile, prep the eggs and egg yolks in a separate bowl, and cube butter.

Temper dissolved sugar mixture into the eggs and transfer back to the double broiler (at this point, you need to stir continuously).

Chip in the butter until it is fully incorporated and stir until the mixture reaches 170°.

Then, remove from heat and strain curd through a fine mesh sieve.

Transfer curd into a shallow pan and cover the surface entirely with a plastic wrap so a skin does not form; transfer to a refrigerator.

For the crust, pulse cookies in a food processor until finely ground.

Add melted butter and pinch of salt, stirring until evenly coated and sandy in texture.

Press the crust mixture into a parchment-lined, 8-inch springform pan.

Bake the crust at 350° for 10-12 minutes until slightly toasted, and set aside to cool.

When the curd is cooled, set aside about 1 cup and layer it evenly over the cooled pie crust.

In another bowl, whip the heavy cream until stiff peaks form, then fold in the remaining lemon curd until no streaks remain.

Layer the whipped mixture over the lemon curd.

Place the pie in a freezer for at least 2 hours; move to the refrigerator 1 hour before serving.