Tangy Sweetness: Lemon Butter Pie

Ingredients:

Instructions:

Prepare the Crust: Preheat your oven to 350°F (175°C). If using a store-bought graham cracker crust, simply place it on a baking sheet. If making your own crust, press the graham cracker mixture into a pie dish and bake according to package instructions. Allow the crust to cool completely before proceeding.
Whisk Lemon Filling: In a mixing bowl, whisk together the fresh lemon juice, eggs, egg yolk, granulated sugar, and fresh lemon zest until smooth and well combined.
Cook Lemon Mixture: Transfer the lemon mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
Incorporate Butter: Remove the lemon mixture from heat and gradually add the room temperature butter, stirring until fully incorporated and the filling becomes smooth and glossy.
Fill the Crust: Pour the lemon butter filling into the prepared graham cracker crust, spreading it evenly with a spatula.
Chill and Set: Place the pie in the refrigerator and allow it to chill for at least 2 hours, or until the filling is set.
Serve with Whipped Cream: Before serving, top the chilled pie with a generous dollop of whipped cream, either homemade or store-bought.
Garnish and Enjoy: For an extra touch of elegance, garnish the pie with additional lemon zest or thin lemon slices before slicing and serving.

Cook’s Tips and Variations:

Tart Lemon Twist: If you prefer a more tart flavor, you can increase the amount of fresh lemon juice or zest in the filling.
Graham Cracker Crust Variation: For a unique twist, try using a different type of crust, such as a shortbread or vanilla wafer crust, to complement the lemon filling.
Individual Mini Pies: Instead of one large pie, you can also make individual mini pies by using mini graham cracker crusts or tart shells.