Ingredients

For the Shake

  • 2 cups vanilla ice cream (about 4 scoops)
  • 1/2 cup whole milk
  • 1/4 cup lemon curd (store-bought or homemade, see below)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whipped cream (for topping)

For the Graham Cracker Crumble

  • 1/2 cup graham cracker crumbs (about 4 full graham crackers, crushed)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon granulated sugar

For the Meringue Topping (Optional)

  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

For Homemade Lemon Curd (Optional, if not using store-bought)

  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup unsalted butter, cubed

Equipment

  • Blender
  • Mixing bowls
  • Small saucepan (for lemon curd, if making)
  • Whisk
  • Electric mixer or stand mixer (for meringue)
  • Kitchen torch (optional, for meringue)
  • Measuring cups and spoons
  • Zester or fine grater
  • Glasses for serving

Instructions

Step 1: Prepare the Graham Cracker Crumble

  1. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until lightly golden. Let cool completely. Set aside for garnish and shake.

Step 2: Make Homemade Lemon Curd (If Not Using Store-Bought)

  1. In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks over medium heat.
  2. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
  3. Remove from heat and stir in butter cubes until fully melted and smooth.
  4. Strain through a fine mesh sieve to remove zest and any cooked egg bits. Let cool, then refrigerate until ready to use.

Step 3: Prepare the Meringue Topping (Optional)

  1. In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  2. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form (about 3-4 minutes).
  3. Beat in vanilla extract. Set aside or pipe into small dollops for torching later.

Step 4: Blend the Shake

  1. In a blender, combine vanilla ice cream, milk, lemon curd, lemon juice, lemon zest, and vanilla extract.
  2. Add 2 tablespoons of the graham cracker crumble to the blender for extra texture.
  3. Blend on medium-high speed until smooth and creamy, about 30-45 seconds. If too thick, add a splash more milk; if too thin, add a bit more ice cream.

Step 5: Assemble and Serve

  1. Pour the shake into chilled glasses.
  2. Top with a dollop of whipped cream.
  3. Sprinkle with additional graham cracker crumble.
  4. If using meringue, pipe or spoon small dollops on top of the shake. Use a kitchen torch to lightly toast the meringue until golden (optional, for authentic pie flavor).
  5. Serve immediately with a straw and a spoon.

Tips

  • For a stronger lemon flavor, increase lemon curd to 1/3 cup or add more lemon zest.
  • If you don’t have a kitchen torch, skip toasting the meringue or serve with extra whipped cream for a similar effect.
  • Store leftover lemon curd in an airtight container in the fridge for up to 1 week.
  • For a lighter version, use low-fat vanilla frozen yogurt instead of ice cream and reduce milk to 1/3 cup.

Nutritional Information (Per Serving, Approximate)

  • Servings: 2
  • Calories: 450 kcal
  • Fat: 22g
  • Carbohydrates: 55g
  • Protein: 7g
  • Sugar: 45g

Note: Nutritional values vary based on ingredient brands and portion sizes.