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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A lemon-lovers delight! This is a wonderful sweet and tart pie, and is much richer than it appears, so cut into small size wedges. Prep time does not include preparing and semi-baking the pie crust. You will love this pie! Ingredients:
1 single baked pie crust (lightly baked) |
1 1/4 cups golden raisins |
1 1/2 tablespoons grated lemon zest |
1/2 cup fresh lemon juice |
2/3 cup walnuts |
1/2 cup butter, room temperature |
1/3 cup white sugar |
1/3 cup brown sugar |
3/4 teaspoon cinnamon |
1/4 teaspoon salt |
3 large eggs, room temperature |
Directions:
1. Prepare and LIGHTLY bake a pie shell; cool.
2. In a small bowl soak raisins and lemon zest in the lemon juice for about 10 minutes; add in the nuts.
3. Using an electric mixer, cream butter, both sugars, cinnamon and salt until light and fluffy (about 3-4 minutes).
4. Add in eggs, and beat for about 30 seconds (the mixture will look curdled until it heats up in the oven).
5. Stir in the raisin mixture, and mix with a wooden spoon until combine.
6. Pour the filling into the semi-baked pie shell.
7. Set oven to 350 degrees.
8. Set oven rack to center position, and bake pie for about 35-40 minutes, or until the top is set and light golden and darker golden around the edges (it will feel somewhat spongy to the touch).
9. Cool completely on a wire rack before serving.
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