Place the crust ingredients into a food processor and blend until combined.
Pour into a 9 by 13 pan.
Spread and pat down to make an even layer on the bottom.
Pour the lemon juice into a small sauce pan.
Stir in the gelatin and bring to a boil.
Stir the mixture until dissolved and remove from heat to cool for 10 minutes.
Place the remaining ingredients into a stand mixer.
Blend on high until mixture is thoroughly combined and the heavy cream starts to become whipped in texture.
Slowly add the cooled gelatin into the stand mixture and blend on low for just a minute to combine.
Pour this evenly over the crust layer.
Add some grated lemon zest over the top of desired.
Refrigerate uncovered for 2-3 hours to set.
Cut into 24 squares and enjoy!