Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse meal with pea-sized pieces. Stir in ice water, 1 tablespoon at a time, until dough just holds together. Form into a disk, wrap, and refrigerate for at least 30 minutes.

Roll dough on a floured surface into a 12-inch circle. Fit into a 9-inch pie dish, crimp edges, and chill. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights; bake 20 minutes. Remove weights and bake 10 more minutes until golden. Cool slightly.

Reduce oven to 350°F (175°C). In a large bowl, whisk sugar, flour, and salt. Add eggs, egg yolks, lemon juice, zest, and heavy cream; whisk smooth. Stir in melted butter. Pour into the warm crust.

Bake 25 to 30 minutes, until edges are set and center jiggles slightly. Cool on a wire rack for 1 hour, then refrigerate at least 4 hours.

Slice and serve chilled or at room temperature.