By Perre Coleman Magness, The Runaway Spoon
Serves 8
I happily use a store-bought rolled pie crust fit into a pie plate then blind-baked. This is all about easy.
1 9-inch pie crust
1 thin-skinned lemon (about 4 to 4-1/2 ounces)
1/2 cup water
1-1/2 cups sugar
3 tablespoons all-purpose flour
Pinch of salt
2 eggs
1/4 cup ( 1/2 stick) butter, melted
1. Preheat the oven to 350 degrees F.
2. Fit the pie crust into a 9-inch pie plate, trimming the edges as necessary. Line the crust with waxed paper and fill with beans or pie weights and blind bake the crust for 12 minutes until partially cooked. Set aside to cool.
3. When the crust is cool, cut the lemon into quarters lengthways, the cut each quarter in half. Carefully remove all seeds. Place the lemon in the carafe of a blender with the water and blend until smooth. Add the sugar, flour and salt and blend until combined, scraping down the sides of the blender as needed. Add the eggs and melted butter and blend until everything is smooth and completely combined.
4. Pour the filling into the pie crust and carefully transfer to the oven. Bake for 20 – 30 minutes until the pie is slightly puffed up and wobbles only a little. Remove from the oven, cool to room temperature and refrigerate covered with plastic warp until chilled, preferably overnight.
