Heat oven to 475°F.
Combine flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick bottom and sides of crust with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
Combine sugar, cornstarch and gelatin in 2-quart saucepan. Gradually stir in milk and egg yolks. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens and comes to a full boil. Stir in 2 tablespoons butter, vanilla and lemon zest until butter is melted. Pour filling into bowl. Cover; refrigerate 2 hours or until thickened.
Place 2 tablespoons lemon juice in bowl; dip banana slices into lemon juice.
Beat chilled whipping cream in chilled bowl, scraping bowl often, until stiff peaks form. Gently stir whipped cream and bananas into pudding mixture. Pour into baked pie shell. Refrigerate at least 5 hours or until firm.
Stir together apple jelly and 1 tablespoon lemon juice in 1-quart saucepan, just before serving. Cook over low heat, stirring occasionally, 3-4 minutes or until apple jelly is melted. Arrange remaining banana slices 1 inch from outside edge of pie. Spoon or drizzle apple jelly mixture over bananas. Store refrigerated.