Preheat the oven and prepare the pan: Preheat the oven to 350F with a rack in the middle. Line a 9×5 loaf pan with parchment paper leaving 2 to 3 inches (5 to 7.5 cm) of overhang on the long sides for easy removal. Lightly grease the pan and parchment. Secure the edges of the parchment with metal binder clips, if desired, to make assembly easier (they keep the parchment paper from flapping around).
Make the graham cracker crust: In a small bowl, mix together the graham cracker crumbs, salt, and sugar. Add about 42g (3T) of melted butter and stir to combine. You’re looking for a wet sand consistency — when you squeeze a bit of the mixture in your hand, it should hold together easily but not feel overly greasy. The amount of butter needed can vary depending on the brand of crumbs and how finely ground they are. Add more melted butter as needed, a teaspoon at a time, until you reach the right consistency.
Transfer the crumb mixture to the prepared pan and use a small glass or measuring cup to press it along the bottom of the pan firmly and evenly. Bake for about 12 minutes, or until fragrant and just set. Transfer to a wire cooling rack.
Make the lemon-elderflower filling: Set a sieve over a medium heatsafe bowl. In a medium saucepan, whisk together the sugar, salt, and cornstarch until well combined. Add the egg yolks, zest, lemon juice, water, and liqueur and whisk to combine.
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