Easy Lemon Pie

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Pie

Ingredients

  • 1 frozen 9-inch piecrust
  • 1 whole medium-size lemon
  • 1/2 cup butter
  • 1 cup white (granulated) sugar
  • 4 large eggs
  • Sweetened whipped cream to put on top of your pie before serving

Directions

  1. Preheat oven to 350°F, rack in the middle position.

  2. If you used a frozen pie crust, take it out of the package and set it on a cookie sheet with sides while you make the filling for the pie.

  3. If you made your own piecrust, roll it out, put it in a 9-inch pie pan, cut it to fit the pie pan, and crimp the edges so it looks nice. Then set it on a cookie sheet with sides to wait for its filling.

  4. Cut the tough ends off your lemon. Cut it in half and then cut each half into 4 slices. (The slices should be round, like wagon wheels.)

  5. Cut the other half-lemon into 4 similar slices to make 8 slices in all.

  6. Examine the slices and pick out any seeds. Throw the seeds away.

  7. Place all 8 seedless slices in a blender (or a food processor).

  8. Turn on the blender or food processor and process the lemon slices until they are mush. (This is not a regular cooking term, but I bet you know what I mean!)

  9. Melt the half-cup of butter in the microwave or on the stovetop. (If you’d rather do it in the microwave, this should take about 50 seconds on HIGH.)

  10. Pour the melted butter over the lemon mush in the blender.

  11. Add the cup of white sugar.

  12. Crack open the 4 eggs and add them one by one.

  13. Turn on the blender or food processor and blend everything until it is a homogeneous mush. (Another nonregulation cooking term.)

  14. Pour the lemon mixture into the crust.

  15. Bake your Easy Lemon Pie at 350°F for 40 minutes or until the mixture turns solid and the top is brown.

  16. Take your pie out of the oven and cool it on a cold stove burner or a wire rack. Once it is cool, cover it with foil or plastic wrap and refrigerate it until you’re ready to serve.

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