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Ingredients

Directions

  • Heat oven to 325°. In a saucepan, combine 4 tsp lemon zest and 3/4 cup lemon juice with sugar and butter. Heat over medium, stirring occasionally, until butter melts and sugar dissolves.

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  • Combine eggs and yolks in a blender. With blender running on low, carefully add hot lemon mixture. Pour mixture from blender into saucepan and cook over med-low to medium until thickened, 5 to 7 min, stirring constantly. Pour into Pre-baked Pie Crust and smooth top.

  • Bake 15 min, until set but still shiny. Refrigerate until chilled and firm. Top with whipped cream, if desired. Quick Tip: Roll lemons between your palm and the counter before juicing. This helps to break apart the pulp, maximizing the amount of juice you'll get.

Pre-baked Pie Crust

  • Fit store-bought pie crust into a 10-inch removable-bottom tart pan or 9-inch pie plate. Line crust with foil and fill with pie weights (or try dry beans or rice). Bake at 425° for 10 min. Remove foil and weights; bake 7 to 10 min more.

Tips

Pre-baked Pie Crust: Fit store-bought pie crust into a 10-inch removable-bottom tart pan or 9-inch pie plate. Line crust with foil and fill with pie weights (or try dry beans or rice). Bake at 425° for 10 min. Remove foil and weights; bake 7 to 10 min more.

Nutrition Facts

392 calories; 22 g total fat; 172 mg sodium. 46 g carbohydrates; 6 g protein;

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