1. Preheat your oven to 175°C (350°F).

2. Combine flour, salt, and butter in a large mixing bowl. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.

3. Gradually add the egg yolk to the flour mixture and mix until a dough forms.

4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. Roll out the chilled dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch).

6. Transfer the dough to a pie dish and trim the edges to fit. Crimp the rim to form a decorative border.

7. Whip the heavy cream in a separate bowl until stiff peaks form. Gradually add the confectioners' sugar and lemon juice, beating until stiff peaks form.

8. Spread the whipped cream mixture evenly over the pie crust.

9. If desired, sprinkle a pinch of lemon zest over the top of the pie for added flavor and visual appeal.

10. Refrigerate the pie for at least 30 minutes before serving.