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1
Preheat oven to 350F.
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2
Toss together all crust ingredients with a fork until crumbs are moistened.
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3
Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity).
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4
Bake crust in middle of oven 7 minutes, then cool on a rack.
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5
Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
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6
Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking.
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7
Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180F on thermometer, 3 to 5 minutes (do not let boil).
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8
Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice.
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9
Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
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10
Freeze custard in ice cream maker.
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11
Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap.
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12
Freeze until firm, at least 2 hours.
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13
About 20 minutes before serving, put pie in refrigerator to soften.
