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
Cuisine: Baking & Desserts
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; 23 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
23 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.

No nutrition data on file — estimate from the ingredient list.

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 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 leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini and Lemon Pie

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