Zucchini & Lemon Pie
Submitted by jylibeanmum
A surprising sweet-savory pie layering sautéed zucchini with caraway seeds and lemon zest beneath a rich, buttery lemon custard. The kind of old-fashioned garden pie that turns zucchini skeptics into believers.
YIELD
1 piePREP
10 minCOOK
1 hrsREADY
1 hrsIf you’ve ever wondered what to do with all that summer zucchini, here’s your answer: bake it into a pie with lemon custard poured right over the top.
Thinly sliced zucchini gets sautéed with butter, caraway seeds, and lemon zest until it softens and mellows out. That savory layer goes into the pie shell first.
Then comes the custard: a rich, tangy blend of butter, sugar, eggs, and fresh lemon juice that bakes into a golden, custardy blanket over the zucchini.
The caraway seeds are the surprise here. They add an earthy, anise-like warmth that bridges the gap between the savory squash and the sweet citrus custard.
Pro Tips
- Slice the zucchini thin so it cooks down and melds into the pie rather than staying chunky.
- The custard will look curdled when you add the lemon juice. That’s completely normal. It smooths out as it bakes.
- Let the pie cool at least 20 minutes before slicing. The custard needs time to set or you’ll have a runny mess.
Ingredients
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.
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