Zucchini and lemon pie

Yield: 8 Servings

Measure Ingredient
1 \N Pie crust -- unbaked
\N \N Zucchini filling
3 smalls Zucchini -- thinly sliced
2 tablespoons Butter
½ teaspoon Caraway seed
1 teaspoon Lemon rind -- grated
2 tablespoons Sugar
2 tablespoons Lemon juice
\N \N Custard
6 tablespoons Butter
⅔ cup Sugar
2 \N Whole eggs
2 \N Egg yolks
2 tablespoons Flour
¼ cup Lemon juice

Preheat the oven to 400 degrees. Melt the 2 tablespoons of butter in a skillet and saute the zucchini and remain filling ingredients over high heat until the zucchini loses it color. Place in the pie shell and bake for 15 minutes. Then reduce the oven temperature to 375 dregees. While this is baking make the custard by creaming the 6 tablespoons of butter with the sugar. Add the 2 whole eggs and 2 extra egg yolks alternately with the flour and mix well. Then add the lemon juice, don't worry if it looks funny. Pour the custard o

Posted to Master Cook Recipes List, Digest #113 Date: Sun, 9 Jun 1996 18:00:12 -0300 From: Calvin Deiterich <cedeiter@...>

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