Sunshine Lemon Pie

This yummy pie has the texture of a custard pie. The top browns nicely and resembles a chess pie.
Sunshine Lemon Pie
1 large lemon
4 eggs
1 stick (1/2 cup) melted butter
1 tsp. vanilla
1 1/2 cups sugar
1 unbaked piecrust

Preheat over to 350 degrees. Have unbaked piecrust prepared using your favorite recipe. Wash the large lemon then zest it. Peel off the remainder of the rind and discard, or cut the lemon in half, discard seeds, then scoop out all the sections. Put the lemon sections in a blender, after removing the seeds, along with the eggs, butter, vanilla, and sugar. Blend until smooth and creamy. Pour into the unbaked pie crust and bake at 350 degrees for about 40 minutes. If crust becomes too brown, cover gently with foil and finish baking. This is nice to serve with a dollop of whipped cream.

You can cut the lemon into chunks and toss everything in the blender, but I prefer to remove most of the bitter part of the rind and use only the zest and the lemon sections.

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