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Lemon Custard Pie



1 large lemon
4 eggs
1 1/2 cups sugar
1/2 butter, softened
1/2 teaspoon vanilla
1 9-inch unbaked pie shell


Wash lemon; cuts ends off. Cut in half, then in quarters. Remove seeds and pith. Put all ingredients (including lemon with rind) except pie shell into blender. Blend until smooth – this may take several minutes. Pour into unbaked 9-inch pie shell. Bake about 45 minutes. Pie should be lightly browned, and nearly set in middle. Enjoy!
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