Zucchini & Lemon Pie

  • on November 14, 2008
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Ingrients & Directions

1 Pie crust — unbaked
Zucchini filling
3 sm Zucchini — thinly sliced
2 tb Butter
1/2 ts Caraway seed
1 ts Lemon rind — grated
2 tb Sugar
2 tb Lemon juice
6 tb Butter
2/3 c Sugar
2 Whole eggs
2 Egg yolks
2 tb Flour
1/4 c Lemon juice

Preheat the oven to 400 degrees. Melt the 2 tablespoons of butter in a
skillet and saute 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.

8 Servings

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