→ Crust
01 -
1 cup (134g) crushed graham crackers
02 -
2 tablespoons (26g) granulated sugar
03 -
4 tablespoons (56g) butter, completely melted
→ Lemon Filling
04 -
12 ounces (339g) softened cream cheese
05 -
1/2 cup (104g) white sugar
06 -
2 tablespoons (16g) all-purpose flour
07 -
6 tablespoons (86g) room temperature sour cream
08 -
3 tablespoons (45ml) freshly squeezed lemon juice
09 -
1 tablespoon freshly grated lemon peel
10 -
1 large egg, taken out of fridge early
11 -
2 large egg yolks, not cold
→ Lemon Curd
12 -
1/4 cup (60ml) squeezed lemon juice (grab 1-2 fresh lemons)
13 -
2 teaspoons finely shredded lemon skin
14 -
1/3 cup (69g) regular sugar
15 -
4 egg yolks
16 -
3 tablespoons (42g) salted butter
→ Whipped Cream
17 -
1/2 cup cold heavy cream
18 -
1/4 cup confectioners sugar
19 -
3/4 teaspoon pure vanilla extract