Zucchini And Lemon Pie

ZUCCHINI AND LEMON PIE

8 Preparation Time :

Categories : Pies

Amount Measure Ingredient -- Preparation Method -- -- --

1 Pie crust -- unbaked

Zucchini filling

3 sm Zucchini -- thinly sliced

2 tb Butter

1/2 ts Caraway seed

1 t Lemon rind -- grated

2 tb Sugar

2 tb Lemon juice

Custard

6 tb Butter

2/3 c Sugar

2 Whole eggs

2 Egg yolks

2 tb Flour

1/4 c Lemon juice

400 degrees. Melt the

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

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 over the zucchini and bake for and additional 35 minutes.

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