CRUST – 1 1/2 cups graham cracker crumb – 4 Tbsp butter, melted LEMON BUTTER FILLING – 1/2 cup fresh squeezed lemon juice – 3 large eggs – 1 large egg yolk – 3/4 cup granulated sugar – 1 cup unsalted butter, cut in 1 tablespoon sized pieces. The butter should be firm but not cold. Room temperature is good.