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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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ZUCCHINI AND LEMON PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Whitcomb Estate in Richardson Texas in 1994. Ingredients:
1 pie crust unbaked |
3 small zucchini thinly sliced |
2 tablespoons butter |
1/2 teaspoon caraway seed |
1 teaspoon grated lemon rind |
2 tablespoons sugar |
2 tablespoons lemon juice |
6 tablespoons butter |
2/3 cup sugar |
2 whole eggs |
2 egg yolks |
2 tablespoons flour |
1/4 cup lemon juice |
Directions:
1. Preheat oven to 400.
2. Melt 2 tablespoons butter in skillet and sauté zucchini, caraway, rind, sugar and juice.
3. Remain filling ingredients over high heat until zucchini loses it color.
4. Place in pie shell and bake 15 minutes then reduce temperature to 375.
5. Cream 6 tablespoons butter with the sugar.
6. Add 2 whole eggs and 2 extra egg yolks alternately with flour and mix well.
7. Add lemon juice then pour cover over zucchini and bake an additional 35 minutes.
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