In a saucepan, whisk together the lemon juice, essential oils (or zest), sugar, vanilla and eggs. Then add in 1 cup of the half-and-half. Cook the mixture over medium heat, whisking constantly until it reaches a simmer.

Strain the custard through a fine sieve into a bowl. Cover and place in the refrigerator for about 3 hours or until cooled.

Whisk in the remaining half and half and then churn in your ice cream maker according to the manufacturers instructions. Place ice cream in an airtight container and place back into the freezer until desired consistency! :)

Preheat oven to 350 degres.

In the bowl of a stand mixer, cream together the butter and sugar until creamy.

Beat in the vanilla and egg until well combined.

In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.

Using a medium cookie scoop, drop balls of dough onto a parchment lined baking sheet. Bake for 7 minutes.

Cookies will look slightly underdone, but should set up nicely as they cool.

Allow egg whites to stand at room temperature for about 30 minutes. In mixer bowl, combine egg white, vanilla and cream of tartar. Beat with a mixer on medium speed for about 2-3 minutes or until soft peaks are formed.

1 Tbs at a time, add in the sugars until all sugars are combined and the mixture reaches hard peaks.

Put into large ziplock or piping bag to pipe onto the top of the cookies. We used the extra meringue mixture to pipe small dollops onto a cookie sheet. Bake for 30-35 min at 300* for a yummy and sugary treat! :)