Ingredients
For the pie
- 1 whole lemon, washed & seeds removed
- 4 large eggs
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1 (9 inch) piecrust, unbaked
For the topping
- 1 cup whipping cream
- 2 tablespoons sugar (white or brown)
Prepare pie crust. (a graham crust would be extra delicious)
Pre-heat your oven to 350 degrees.
Wash your lemon well then cut up and remove all the seeds. (No need to peel it, you will blend the whole lemon!) Place in your blender.
Add the eggs, butter, vanilla and sugar. Blend until smooth. Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let the pie cool, then chill in the fridge.
Place a bowl and beaters in the freezer for 20 minutes . Pour in your whipping cream and sugar. Whip until peaks form. Sadie says brown sugar in the whipping cream makes it extra yummy.
Slice pie and serve chilled with a dollop of whip cream on top. This can be enjoyed warm (it just won't be as firm) or at room temperature.
Sadie and Jenny made this pie for Mother's Day 2021.
