Lemon Custard Pie
Ingredients
- 1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 cup sugar
- 10 (3- by 1-inch) strips lemon zest (from 2 lemons)
- 1/4 cup water
- 3/4 cup heavy cream
- Rounded 1/8 teaspoon salt
- 5 large eggs
- 1/2 cup fresh lemon juice
- Equipment: a 9-inch pie plate (4-cup capacity)
- Accompaniment: lightly sweetened whipped cream
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