By Valerie Miraglia, a Tatum Highlands Resident
“This is the perfect pie recipe with all the fresh lemons that are now being picked. If you like lemon pie, this is the one to make!”
1 whole large lemon, or 2
medium lemons, washed &
seeds removed (fresh from tree
& in season is best)
4 large eggs
1/2 cup butter, melted
1 teaspoon vanilla
1-1/2 cups sugar
1 piecrust (9 inch), unbaked
Heat oven to 350 degrees.
Wash and cut lemon into small chunks. Remove seeds.
In a large blender or food processor, blend all ingredients (except piecrust) until mixture
is smooth and creamy. It should be fairly runny.
Pour into unbaked piecrust. Bake for about 40 minutes. If the crust becomes too brown,
cover gently with foil and finish baking.
Serve with a dollop of fresh whipped cream.
Yield: 6-8 servings
