Everybody loves lemon. Here is an easy to make custard pie that will surely please–and it’s a fine, light finish to a heavier meal.
Cut one large lemon into eights. Squeeze each segment over fine-mesh strainer. Most seeds will come out but those stubborn ones hidden in the flesh are easily popped out with a fingernail.
Puree until all lemon parts are smooth. Slowly add 1-1/4 cup sugar and a pinch of salt and blend for another ten seconds.
Pour into unbaked (thawed) 9″ deep dish pie shell. Place aluminum foil or pie shell ring around edges to keep them from over browning.
Place filled pie onto baking sheet and bake uncovered for about 60-70 minutes or until a toothpick or thin knife inserted in the center comes out clean.
Allow to cool before serving. Or, place in refrigerator for several hours before serving. Serve with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.
1 large lemon
4 large eggs
1/2 cup sweetened condensed milk (not evaporated milk)
1/2 cup melted butter (not hot)
1-1/4 cup sugar