Zucchini And Lemon Pie Recipe

Name: Zucchini And Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry; 1 cup flour; 6 tablespoons butter; 1/2 teaspoon salt; 3 1/2 tablespoons plain yogurt; Filling; 3 very small zucchini, sliced 1/8 thick; 1 tablespoon unsalted butter; 2 tablespoons sugar; 1 pinch salt; 1/3 teaspoon caraway seed; 1/2 lemon, juice of; 1/2 teaspoon grated lemon rind; Lemon custard; 6 tablespoons unsalted butter; 2/3 cup sugar; 2 lemons, juice of; 2 eggs; 2 egg yolks; 1 pinch salt; 2 tablespoons rum; 2 tablespoons flour; 1 grated lemon, rind of; 1 tablespoon superfine sugar

Servings: persons

Pastry
1 cup flour
6 tablespoons butter
1/2 teaspoon salt
3 1/2 tablespoons plain yogurt
Filling
3 very small zucchini, sliced 1/8 thick
1 tablespoon unsalted butter
2 tablespoons sugar
1 pinch salt
1/3 teaspoon caraway seed
1/2 lemon, juice of
1/2 teaspoon grated lemon rind
Lemon custard
6 tablespoons unsalted butter
2/3 cup sugar
2 lemons, juice of
2 eggs
2 egg yolks
1 pinch salt
2 tablespoons rum
2 tablespoons flour
1 grated lemon, rind of
1 tablespoon superfine sugar

1
To make the pastry:
2
Make a well in the flour. Cut the butter into large chunks, 1 tablespoon each, and add. Add the salt. With the fingertips, flatten the butter in the flour until the mixture is mealy and the butter is in pieces the size of peas. add the yoghurt. Mix with fingertips. Frasier twice. Flatten into a 1/2 inch by 4 inch disc. Refrigerate.
3
To make the filling:
4
Heat the butter in a skillet. Add the zucchini and stir. Sprinkle with the sugar and salt. Add the caraway seeds, lemon juice and rind. Cook until the zucchini loses its bright green color and the juices have thickened. Cool completely.
5
To prepare the custard:
6
Cream the butter well. Beat in the sugar, juice of two lemons, 2eggs, 2 egg yolks a pinch of salt and the rum. Mix well. Fold in the flour and lemon rind.
7
To bake the pie:
8
Preheat the oven to 375 degrees. roll out the pastry to fit a 9 inch quiche pan. Line the bottom of the shell with the zucchini and its juices. Bake 20 minutes on bottom rack of oven.
9
Pour the custard over the zucchini and raise pie to the top rack of the oven. Bake another 20 to 25 minutes or until the custard is set. Sprinkle the superfine sugar on top and broil for 1 minute. Serve lukewarm or cold.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Pastry, 1 cup flour, 6 tablespoons butter, 1/2 teaspoon salt, and more.

Yes, Zucchini And Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini And Lemon Pie

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