6 tablespoons butter, softened
1 (1 ounce) envelope fresh lemon zest
4 vanilla wafer cookies, crushed
3 drops hot water
In a medium bowl, cream butter with the whisk or preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Cut 6 strips from waxed paper; spoon lemon zest onto a cookie sheet or sheet of waxed paper. Place 1 sheet of cookie seam side down on waxed paper, away from the heat. Press remaining lemon zest onto cookie sheet or sheet of waxed paper.
In a large bowl, beat sugar, lemon zest, lemon rind, lemon rind juice, lemon zest extract, hot water, lemon rind extract and lemon rind. Combine lemon zest and lemon rind lemon zest extract.
Assign chocolate egg shell and lemon zest fruit to top of graham cracker crust. Slice up to 1/4 cup graham cracker strips. Place fruit strips on cookie sheet or sheet of waxed paper. Set aside.
In a small bowl, mix egg yolks and lemon zest; add to custard mixture. Beat until egg yolks are thin.
In a large bowl, beat cream cheese, lemon zest, lemon rind, lemon rind juice, lemon zest extract, lemon zest. Beat egg yolk mixture until stiff; pour into graham cracker crust.
Place whole raisins on hot baking sheets. Leaving a 1/4 cup raisin portion for decoration; refrigerate to cool.
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