1️⃣ Preheat your oven to 350°F (175°C). Butter a shallow 9-inch pie dish. 🔥

2️⃣ Mix the graham cracker crumbs with the melted butter. Using your fingers works best to combine everything evenly. Gently press the mixture into your pie dish. Don’t worry about messy edges; the ragged crumb crust is part of the pie’s charm. 🥄

3️⃣ Bake the pie crust for 8 minutes, then set aside to cool. ⏳

4️⃣ To make the lemon butter filling, put the lemon juice, eggs, egg yolk, and sugar into a medium-sized heavy saucepan. Whisk everything together well. 🍋🥚🧂

5️⃣ Heat the mixture, whisking or stirring constantly, over medium to medium-high heat until it thickens and reaches 180°F (82°C). Use a silicone whisk and spoonula to scrape the pan completely as the curd cooks. Note: If you’re new to making curd or egg-thickened sauces, stick to medium heat. 🍲

6️⃣ Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140°F (60°C). This won’t take long. 🍮

7️⃣ Transfer the mixture to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next. 🧈

8️⃣ Pour the creamy lemon filling into your pie crust and spread it out evenly. Refrigerate the pie for at least several hours before serving. For a firmer consistency, you can pop the pie in the freezer. ❄️

9️⃣ Serve the pie cold, or even frozen. If serving straight from the freezer, let it sit on the counter for 10 minutes or so to soften a bit. 🍰