Wednesday, June 13, 2012

Lemon Custard Pie

This is a quick and easy lemon pie.  You will surely love it!  Very refreshing on a warm summer day.

4 eggs
1 TBS vanilla
1 1/2 cups sugar
1 whole lemon, cut into 1 inch chunks, seeds removed (do not peel!)
1 stick butter

1 prepared pie crust (unbaked)

Blend the eggs, vanilla and sugar in a blender for about 30 seconds.  Add the lemon chunks.  Blend for about 2 minutes.  Cut the butter into chunks.  Add to the blender.  Put the blender on the Whip setting and whip for 10 minutes.  Pour filling into pie shell. 

Bake at 350 degrees for 40 minutes or until set.

Let pie come to room temperature then refrigerate. 

No meringue is needed. Top with a dollop of whip cream. 

Source:  Lois Bailey


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