Recipe found here.
1 ¼ cups white sugar
3 large eggs
3 ¾ fluid ounces Meyer lemon juice
¼ cup butter, melted
1 (9 inch) pastry shell, unbaked
Gather all Ingredients. Preheat the oven to 350°.
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Pour melted butter into the blender and blend for 30 seconds more.
Transfer lemon filling to pastry shell.
Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Cook’s Note
This can also be made as 12 mini pies. Line the shells up on a baking sheet, pour in the filling, and bake for 20 to 25 minutes.
3 large eggs
3 ¾ fluid ounces Meyer lemon juice
¼ cup butter, melted
1 (9 inch) pastry shell, unbaked
Gather all Ingredients. Preheat the oven to 350°.
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Pour melted butter into the blender and blend for 30 seconds more.
Transfer lemon filling to pastry shell.
Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Cook’s Note
This can also be made as 12 mini pies. Line the shells up on a baking sheet, pour in the filling, and bake for 20 to 25 minutes.
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