Meyer Lemon Pie

Instructions

Preheat oven to 350F degrees.

In a food processor (or in a zip-top bag and a rolling pin) crush the graham crackers into a fine ground texture. Mix in the melted butter and sugar and stir.

Press the crust into a pie dish. Set aside.

In a stand mixer or with a hand mixer, cream the cream cheese and set aside. Beat eggs and lemon zest until fluffy, about 5 minutes. Gradually add sweetened milk and continue to beat until thick, 3-4 minutes longer. Add lemon juice. Pour the mixture into the graham cracker crust and bake for 10 minutes.

Refrigerate for 15-20 minutes, before serving.

Other things to do with lemons!

Lemon Sugar

1 cup granulated

Zest of 1 Lemon

Zest the lemon onto parchment paper or another flat surface like a plate or bowl. Allow the zest to dry for an hour or so. Then mix the sugar and zest together in a mason jar or other airtight jar to store stir or shake. Store in the refrigerator.

Sprinkle over yogurt, Fruit, sprinkle over shortbread cookies, stir into your hot or iced tea, use in place of regular sugar in pancakes or in place of regular sugar in baking recipes.

The sugar will keep for several months in an airtight container in the refrigerator.

Freeze Lemons

Zest all the lemons onto parchment paper (make into lemon sugar, or dry the zest overnight and store in an airtight container in the fridge) Juice all the lemons. Pour into an ice tray and freeze until solid.

Once they are frozen empty your lemon ice cubes into a zip-top bag and use year-round with veggies, fish, chicken, cake or cookies. (You could even freeze the zest in the lemon juice if you plan to use it in drinks or baking.