In heavy-bottomed saucepan, whisk together eggs, yolks, sugar, and lemon juice. Stir in butter. Cook over medium-low heat, stirring constantly with a heat-proof rubber spatula, until mixture is thick enough to coat back of a spoon, about 10 minutes. (Do not allow mixture to come to a boil or it will curdle). Whisk in half-and-half; continue to stir over medium-low heat until thick, 3 to 5 minutes. Strain custard into bowl. Stir in zest.
Cool lemon custard 15 minutes. Pour into prepared crust and smooth surface with spatula. Transfer pie to oven and bake until custard is firm around the edges but center jiggles slightly, 25 to 30 minutes. Cool pie to room temperature, then cover with plastic wrap and chill at least 3 hours or overnight.
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.