Creamy Lemon Pie

Make the crust: Combine graham cracker crumbs and butter in a medium bowl. Stir until well combined. Press onto the bottom and up the sides of a 9x13-inch pan. Freeze for at least 30 minutes.

Place lemon juice in a small microwaveable bowl and sprinkle gelatin over; let stand for 5 minutes. Microwave on low for 10 to 15 seconds; stir and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip cream on medium-high speed for about 5 to 8 minutes or until soft peaks form. Transfer to a small bowl and set aside in the refrigerator.

In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese, lemon zest, and confectioners' sugar together on low speed. While mixer is running, pour in bloomed gelatin. Once mixture is well combined, fold in chilled whipped cream using a spatula. Pour mixture into prepared crust; refrigerate for at least 6 hours or overnight.

Make the candied lemon slices: Fill a small pot with water about halfway up; bring to a boil. Blanch lemon slices for 5 to 10 seconds, then transfer to an ice bath; drain. Combine sugar and water in a pot over medium-low heat; stir.

Once sugar is completely dissolved, bring mixture to a boil. Drop all the lemon slices into the boiling syrup. Keep lemon rounds in 1 layer. Boil for about 15 to 20 minutes or until the white lemon rind becomes translucent. Remove the lemon slices from the syrup and transfer to a plate or tray.

At least 1 hour before serving, decorate pie with whipped cream and candied lemon slices on top. Chill before serving.