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
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Preheat oven to 350°F, rack in the middle position.
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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.
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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.
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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.)
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Cut the other half-lemon into 4 similar slices to make 8 slices in all.
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Examine the slices and pick out any seeds. Throw the seeds away.
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Place all 8 seedless slices in a blender (or a food processor).
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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!)
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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.)
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Pour the melted butter over the lemon mush in the blender.
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Add the cup of white sugar.
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Crack open the 4 eggs and add them one by one.
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Turn on the blender or food processor and blend everything until it is a homogeneous mush. (Another nonregulation cooking term.)
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Pour the lemon mixture into the crust.
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Bake your Easy Lemon Pie at 350°F for 40 minutes or until the mixture turns solid and the top is brown.
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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.