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: 1 each pie shell (9 inch) unbaked; 3 small zucchini thinly sliced; 2 tablespoons butter; 1/2 teaspoon caraway seeds; 1 teaspoon lemon zest grated; 2 tablespoons sugar; 2 tablespoons lemon juice; 6 tablespoons butter; ⅔ cup sugar; 2 large eggs whole; 2 each egg yolks; 2 tablespoons flour, all-purpose; 1/4 cup lemon juice

Servings: persons

1 each pie shell (9 inch) unbaked
3 small zucchini thinly sliced
2 tablespoons butter
1/2 teaspoon caraway seeds
1 teaspoon lemon zest grated
2 tablespoons sugar
2 tablespoons lemon juice
6 tablespoons butter
⅔ cup sugar
2 large eggs whole
2 each egg yolks
2 tablespoons flour, all-purpose
1/4 cup lemon juice

1
Preheat the oven to 400F (200C).
2
Melt the 2 tablespoons of butter in a skillet and saute the zucchini and remain filling ingredients over high heat until the zucchini loses it color.
3
Place in the pie shell and bake for 15 minutes.
4
Then reduce the oven temperature to 375 dregees F.
5
While this is baking make the custard by creaming the 6 tablespoons of butter with the sugar.
6
Add the 2 whole eggs and 2 extra egg yolks alternately with the flour and mix well.
7
Then add the lemon juice, don't worry if it looks funny.
8
Pour the custard over the zucchini and bake for and additional 35 minutes.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 each pie shell (9 inch) unbaked, 3 small zucchini thinly sliced, 2 tablespoons butter, 1/2 teaspoon caraway seeds, 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.

That's it — enjoy your meal!

Zucchini and Lemon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions