Zucchini & Lemon Pie
Yield
8 servingsPrep
25 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| Zucchini filling | |||
| 3 | each |
zucchini
small, thinly sliced |
|
| 2 | each |
butter
|
*
|
| ½ | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
| custard | |||
| 6 | tablespoons |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| Zucchini filling | |||
| 3 | each |
zucchini
small, thinly sliced |
|
| 2 | each |
butter
|
*
|
| 2.5 | ml |
caraway seeds
|
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| custard | |||
| 9E+1 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
lemon juice
|
|
Directions
Preheat the oven to 400℉ (200℃).
Melt the 2 tablespoons of butter in a skillet and sauté the zucchini and remain filling ingredients over high heat until the zucchini loses it color.
Place in the pie shell and bake for 15 minutes.
Then reduce the oven temperature to 375 dregees.
While this is baking make the custard by creaming the 6 tablespoons of butter with the sugar.
Add the 2 whole eggs and 2 extra egg yolks alternately with the flour and mix well.
Then add the lemon juice, don't worry if it looks funny.
Pour the custard over the zucchini and bake for and additional 35 minutes.
