feat: add optional lemon zest to crust, specified granulated sugar

Signed-off-by: nιcнolaѕ wιlde <[email protected]>

cook/desserts/Lemon Pie.cook → cook/desserts/pie/Lemon Pie.cook

@@ -2,14 +2,14 @@
 
 To make the lemon pie: Preheat the oven to 350°F. Lightly spray a #9-inch pie plate{} with @vegetable oil{}.
 
-In a #large bowl{}, combine the @crushed graham crackers{1.5%cups} and 1∕3 cup of the @sugar{1/3%cup} and stir to blend. Stir in the @melted salted butter{6%Tbsp} until well blended. Press the cracker mixture onto the bottom and up the sides of the #prepared pie plate{}. Bake until firm, about ~{8%minutes}.
+In a #large bowl{}, combine the @crushed graham crackers{1.5%cups}, 1∕3 cup of the @granulated sugar{1/3%cup}, and @lemon zest (optional){1/2} and stir to blend. Stir in the @melted salted butter{6%Tbsp} until well blended. Press the cracker mixture onto the bottom and up the sides of the #prepared pie plate{}. Bake until firm, about ~{8%minutes}.
 
 Meanwhile, in a #stand mixer{} fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the @condensed milk{3%cups}, @egg yolks{3%yolks}, @lemon juice{2/3%cup}, and @salt on medium speed for ~{4%minutes}.
 
 Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about ~{10%minutes}.
 
 Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at least ~{1%hour} and up to 3 days.
 
-Just before serving, make the whipped cream topping: In a #medium bowl{}, with a #handheld electric mixer{}, beat the @heavy cream{1%cup}, @sugar{2%Tbsp}, and @vanilla{1%tsp} on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
+Just before serving, make the whipped cream topping: In a #medium bowl{}, with a #handheld electric mixer{}, beat the @heavy cream{1%cup}, @granulated sugar{2%Tbsp}, and @vanilla{1%tsp} on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
 
 Spread the cream on the cooled pie. Garnish with @fresh lemon slices{}, a sprinkle of @lemon zest{}, and @mint sprigs{}.

docs/desserts/pie/lemon-pie.md

@@ -17,8 +17,9 @@ tags:
 ## :salt: Ingredients - Crust
 
 - :cookie: 1.5 cups (149 g) crushed [graham crackers][1]
-- :candy: 0.33 (66 g) cup sugar
+- :candy: 0.33 (66 g) cup granulated sugar
 - :butter: 6 Tbsps (85 g) melted salted butter
+- :lemon: 1/2 lemon zest (optional)
 
 ## :salt: Ingredients - Filling
 
@@ -55,9 +56,9 @@ Preheat the oven to 350°F. Lightly spray a 9-inch pie plate with vegetable oil.
 
 ### Step 2
 
-In a large bowl, combine the crushed graham crackers and 1∕3 cup of the sugar and stir to blend. Stir in the melted
-salted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the prepared pie
-plate. Bake until firm, about 8 minutes.
+In a large bowl, combine the crushed graham crackers, 1∕3 cup of the granulated sugar, and lemon zest (optional) and
+stir to blend. Stir in the melted salted butter until well blended. Press the cracker mixture onto the bottom and up
+the sides of the prepared pie plate. Bake until firm, about 8 minutes.
 
 ### Step 3
 
@@ -77,8 +78,8 @@ Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at l
 
 ### Step 6
 
-In a medium bowl, with a handheld electric mixer, beat the heavy cream, sugar, and vanilla on high speed until fluffy
-and the cream holds a soft peak when you pull the beater out of the bowl.
+In a medium bowl, with a handheld electric mixer, beat the heavy cream, granulated sugar, and vanilla on high speed
+until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
 
 ### Step 7