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Bake the crust: Prepare and bake your pie crust according to package or recipe directions, then allow it to cool completely before adding the filling. A warm crust can make the custard soggy.
Cook the custard base: In a saucepan, whisk together sugar and cornstarch. Add milk, heavy cream, lemon juice, and lemon zest. Cook over medium heat, whisking constantly to prevent scorching, until the mixture thickens just before simmering.
Temper the eggs: In a separate bowl, whisk three egg yolks. Slowly pour a little hot custard into the yolks while whisking, then return the yolk mixture to the saucepan. Cook for 2 minutes, then remove from heat and stir in vanilla and butter until smooth. Pour the custard into the cooled crust and let it set fully at room temperature.
Bloom the gelatin: In a small bowl, sprinkle unflavored gelatin over cold water. Let it sit for 5 minutes, then microwave for 10 seconds until liquified. Set aside to cool slightly.
Whip the cream: Using a mixer, beat heavy cream and vanilla until soft peaks form. Gradually add powdered sugar, then drizzle in the liquified gelatin. Continue whipping until stiff peaks hold.
Assemble the bars: Spread or pipe the stabilized whipped cream evenly over the cooled lemon custard. Refrigerate for at least 1 hour before slicing into bars and serving chilled.