1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/8 teaspoon salt. Stir in 6 tablespoons melted butter until the crumbs are evenly moistened and look like wet sand.

2. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to compact it well.

3. Bake the crust at 350°F (175°C) for 8–10 minutes, just until fragrant and lightly golden, then cool completely on a wire rack. (Alternatively, chill the pressed crust for 30 minutes if you prefer not to bake it.)

4. Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.

5. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest to the cream cheese. Beat until the mixture is fluffy and no lumps remain, scraping down the bowl as needed.

6. In a separate chilled bowl, whip 1 cup cold heavy whipping cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in two additions until fully combined and airy.

7. Spread the cream cheese filling evenly into the cooled crust, smoothing the top with an offset spatula. Cover and refrigerate while you prepare the lemon layer.

8. Make the lemon topping: In a medium saucepan, whisk together 1 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt.

9. Gradually whisk in 1 1/4 cups water until the mixture is smooth with no dry pockets of cornstarch.

10. Cook the mixture over medium heat, stirring constantly, until it comes to a gentle boil and thickens to a glossy, pudding-like consistency, 3–5 minutes.

11. Place the 3 lightly beaten egg yolks in a small bowl. Slowly whisk in about 1/2 cup of the hot sugar mixture to temper the yolks, stirring constantly so they don’t scramble.

12. Pour the tempered yolk mixture back into the saucepan while whisking. Continue cooking over medium heat for 1–2 minutes more, still stirring, until the lemon mixture is thick and smooth.

13. Remove the pan from the heat and whisk in 1 tablespoon lemon zest, 1/2 cup fresh lemon juice, and 2 tablespoons butter until fully melted and incorporated.

14. Let the lemon mixture cool for about 10 minutes, stirring every couple of minutes to release steam and prevent a skin from forming. It should remain pourable but not hot.

15. Gently pour the warm lemon topping over the chilled cream cheese layer, spreading it all the way to the crust so the surface is level.

16. Cover the pie loosely and refrigerate for at least 4 hours, or until fully chilled and the layers are firm enough to slice cleanly.

17. Make the whipped cream topping: In a chilled bowl, beat 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until medium-firm peaks form. Do not overbeat.

18. Pipe or spoon the whipped cream around the edge of the chilled pie. Garnish with lemon zest curls for a bright, pretty finish.

19. Slice the Lemon Supreme Pie with a sharp knife, wiping the blade clean between cuts, and serve immediately.

20. Store any leftovers covered in the refrigerator for up to 3 days.