INGREDIENTS
1 premade graham cracker crust
1/2 cup fresh lemon juice
3 large eggs
1 large egg yolk
3/4 cup granulated sugar
1 tablespoon fresh lemon zest
1 cup butter, room temperature
whipped cream for serving
PREPARATION
Whisk together lemon juice, eggs, egg yolk, and granulated sugar in a small saucepan.
Place pan over medium-low heat. Whisking continuously, cook mixture until it reaches 180 degrees F. Mixture will start to thicken.
Remove from heat and stir for 1-2 minutes to bring down temperature. Stir in lemon zest.
Pour mixture into a blender or food processor. Blend and slowly add butter one tablespoon at a time until fully combined.
Pour filling into the premade crust and refrigerate for 2-3 hours before serving.
Serve with vanilla ice cream or whipped cream.
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