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Zucchini & Lemon Pie

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Recipe

 

Yield

1 pie

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
unbaked
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Zucchini filling
3 small zucchini
thinly sliced
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2 tablespoons butter
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½ teaspoon caraway seeds
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1 teaspoon lemon zest
grated
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2 tablespoons sugar
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2 tablespoons lemon juice
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Custard
6 tablespoons butter
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cup sugar
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2 large eggs
whole
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2 each egg yolks
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2 tablespoons all-purpose flour
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¼ cup lemon juice
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Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
unbaked
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Zucchini filling
3 small zucchini
thinly sliced
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3E+1 ml butter
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2.5 ml caraway seeds
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5 ml lemon zest
grated
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3E+1 ml sugar
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3E+1 ml lemon juice
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Custard
9E+1 ml butter
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158 ml sugar
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2 large eggs
whole
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2 each egg yolks
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3E+1 ml all-purpose flour
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59 ml lemon juice
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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 F.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 58555% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 409mg 17%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 20% Vitamin C 44%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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