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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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ZUCCHINI LEMON PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
8 baked pie crust |
2 small zucchini peeled and blended to juice |
1 cup water |
1 tablespoon butter |
6 tablespoons honey |
4 tablespoons cornstarch |
1/8 teaspoon salt |
zest of 1 lemon |
1/4 cup lemon juice |
2 eggs separated |
1 tablespoon honey |
Directions:
1. Heat zucchini juice, water, butter and honey.
2. While heating combine cornstarch, salt, juice and zest then add to zucchini mix.
3. Cook stirring constantly until thick.
4. Beat egg yolks and add a little hot mixture to yolks stirring well.
5. Pour yolks into hot mix and cook 1 minute then pour into pie shell and cool.
6. While cooling make meringue using egg whites and honey.
7. Spread over pie and bake at 400 for 5 minutes then chill and serve.
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