1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl. Mix until texture resembles wet sand.

2. Press the mixture into the base and slightly up the sides of a 9-inch springform pan. Use a flat-bottom glass or measuring cup to compress tightly.

3. Bake crust for 10 minutes, then set aside to cool.

4. In a saucepan (off heat), whisk egg yolks, whole egg, sugar, zest, lemon juice, cornstarch, and salt. Slowly whisk in milk and cream.

5. Place over medium heat, whisking constantly until thickened — about 7–10 minutes. Remove from heat and stir in butter until smooth.

6. For best results, strain custard through a mesh sieve to remove lumps.

7. Lower oven to 325°F (160°C). Pour custard into crust and tap pan gently to remove air bubbles.

8. Bake for 30–35 minutes until edges are set and center slightly jiggles.

9. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

10. Once chilled, remove the springform ring. Dust with powdered sugar and garnish if desired before serving.