Hey, guys! If baking is your passion too, I'm sure we've both come across the same problem when baking pies; the crust sticks to the pan. I've tried a million things, greasing and flouring, but many of these made the poor crust oily or heavy. Lemon meringue is a definite favorite in my house, so I make it all the time. usually I make a standard pie crust, but this time, graham crackers were a must. I thought the crust would fail me, and as I pressed it into the glassware I had no idea what a success it would be. Here is a rough recipe that I was using.

Wonderfully Easy Graham Cracker Crust (with extra for freezing or minis in ramekins)
Ingredients 

• About two stacks of graham cracker "bars" 
• One melted stick of butter (1/2 cup, add an extra tablespoon if you don't want the crust to be too crumbly)
• A few tablespoons of sugar, not a lot though, and I think that too much sugar takes the spotlight from the tart lemon curd

Instructions

1. Crush graham crackers into fine-ish crumbs. (fine-ish = sand with a few pieces of gravel.) 
2. Mix sugar into the crumbs and then add melted butter. 
3. Press into pie dish evenly
4. Bake at 350 degrees until the edges are nicely browned. 



Nom nom nom 

5. Add cooled lemon curd (or anything else ) and smooth meringue gently on top. 
6. CHILL (overnight if possible) THEN EAT! 

  Until Next Recipe... 

       ~ Ally