Zucchini and Lemon Pie

posted by Southern 10-22-98 8:24 PM

Zucchini and Lemon Pie

1 pie crust, unbaked

3 small zucchini, thinly sliced
2 tablespoons butter
1/2 teaspoon caraway seed
1 teaspoon lemon rind, grated
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

Preheat oven to 400 °F.

Melt 2 tablespoons butter in a skillet. Over high heat, sauté ingredients for filling until the zucchini loses its color. Place in pie shell and bake for 15 minutes. Reduce oven temperature to 375 °F.

Meanwhile, make custard by creaming 6 tablespoons of butter with the sugar. Add eggs and yolks alternately with the flour, mixing well. Add lemon juice (and don't worry if it looks funny). Pour custard over the zucchini. Bake for an additional 35 minutes. Sounds odd, but it is really good.

Per serving: 325 Calories; 20g Fat (54% calories from fat); 4g Protein; 34g Carbohydrate; 129mg Cholesterol; 278mg Sodium

source: Searchable Online Archive of Recipes (SOAR)

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