In a bowl, whisk together the egg yolks and whole egg until smooth. Gradually add the sugar and continue whisking until fully combined. Add grated lemon peel and freshly squeezed lemon juice. Pour the mixture into a saucepan and cook over low heat, stirring constantly until it thickens into a smooth cream. Remove from heat, add cold butter, and stir until melted and incorporated. Transfer the lemon cream to a jar and refrigerate until set.

Crush the crackers in a food processor until they turn into fine crumbs. In a bowl, mix the crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the base of a baking pan to form an even crust. Bake at 180°C (350°F) for 10 minutes, then allow to cool completely before refrigerating.

In a bowl, rub grated lemon peel into the sugar using your fingers to release the oils. Add the cream cheese and mix until smooth and creamy. Stir in lemon juice and half of the prepared lemon cream. In a separate bowl, whip the cream with the stabilizer until stiff peaks form. Gently fold the whipped cream into the cheese mixture until fully combined.