Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Unsalted butter, melted: 6 tablespoons (85g)
- Sugar: 1/2 cup (100g)
- All-purpose flour: 1/4 cup (30g)
- Salt: 1/4 teaspoon
- Lemon juice: 1 cup (240ml)
- Lemon zest: 2 tablespoons
- Large eggs: 4
- Egg yolks: 3
- Half and half: 1 cup (240ml)
- Vanilla extract: 1 teaspoon
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of an 8-inch pie plate. Bake for 10 minutes, or until golden brown.
- In a medium bowl, whisk together the flour, salt, lemon juice, and lemon zest.
- In a large bowl, whisk together the eggs, egg yolks, half and half, and vanilla extract.
- Gradually whisk the lemon mixture into the egg mixture.
- Pour the filling into the prepared pie crust. Bake for 45-50 minutes, or until the filling is set and the top is golden brown.
- Let the pie cool completely before serving.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g
Dish Characteristics:
- Creamy, tangy filling
- Flaky graham cracker crust
- Meringue topping (optional)
User Comments:
- "This pie is absolutely delicious! The crust is perfect and the filling is so creamy and lemony."
- "I love how easy this pie is to make. It's perfect for any occasion."
- "The meringue topping adds a touch of sweetness and texture that takes this pie to the next level."
Special Precautions and Tips:
- Do not overbake the pie, as the filling will become rubbery.
- If you do not have half and half, you can substitute with equal parts whole milk and heavy cream.
- Top the pie with meringue before serving for an extra special touch.
