Cook time: 45 minutes
Serves 8
Note: This is a tart filling that includes two entire lemons (except the seeds). Using at least one Meyer lemon keeps it from being too puckery.
The prep time does not include the cool time after the pie is baked.
INGREDIENTS
2 lemons, at least one of them a Meyer lemon
2 cups sugar (use superfine baker's sugar, if available)
4 eggs
1 stick (1/2 cup) butter, melted
one 9-inch unbaked pie shell
Whipped cream (optional)
INSTRUCTIONS
Preheat oven to 350 degrees.
Wash the lemons and cut into quarters; remove seeds. Place quarters in a blender.
Blend lemon, sugar and eggs until lemon is puréed.
Place a flat baking sheet on a rack in the middle of the oven to preheat.
Pour melted butter into the lemon-egg mixture and continue blending at high speed 1 to 2 minutes.
Pour mixture into a 9-inch unbaked pie shell.
Place pie on the flat baking sheet. Bake in preheated oven for 35 to 45 minutes or until center is set and surface is lightly browned. Allow to cool before slicing.
Top with whipped cream if desired.
Per serving without whipped cream: 455 cal.; 5 g pro.; 62 g carb.; 21 g fat (10 sat., 8 monounsat., 3 polyunsat.); 137 mg chol.; 156 mg sod.; 1 g fiber; 49 g sugar; 42 percent calories from fat.
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