Preheat the oven to 350°F (175°C) and prepare your baking dish.

In a mixing bowl, blend the graham cracker crumbs and melted butter until crumbly. Press this mixture firmly into the bottom and sides of your pie dish.

In a small bowl, combine the cold water and unflavored gelatin. Let sit for about 5 minutes.

Whisk together half of the sugar and egg yolks until smooth.

Add lemon juice, salt, and lemon zest to the yolk mixture and mix in the softened gelatin.

Cook the mixture on low heat while stirring constantly for 5-7 minutes until thickened.

Whip the egg whites until soft peaks form, then gradually add remaining sugar until stiff peaks form.

Gently fold the meringue into the lemon mixture.

Pour the filling into the crust and bake for 15-20 minutes or until set.

Let the pie cool completely on a wire rack.

Top the cooled pie with sweetened whipped cream before serving.

Optional: Garnish with additional lemon zest.