In small bowl, mix
graham cracker crumbs and sugar. Stir in butter. Press mixture into
bottom of springform pan.
Sprinkle gelatin
over water in saucepan. Cook over low heat, stirring until gelatin is
dissolved. Remove from heat and cool slightly.
Beat heavy cream
and sugar until stiff. Stir lemon peel, lemon juice and yogurt into
gelatin. Fold lemon mixture into whipped cream. Turn into springform
pan. Cover and refrigerate until set, 2 to 3 hours. Just before
serving, cut halfway through lemon slices and garnish pie with
twisted lemon slices.
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