Ingredients
1 large lemon
1/2 c. butter or margarine
4 eggs
1 1/2 c. sugar
1 unbaked 9-inch pastry shell
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grate rind from lemon; place in container of blender. Peel and discard outer white skin from lemon. Cut lemon into small chunks, removing seeds. Place lemon in blender. Cut butter into small chunks. Place butter, eggs and sugar in blender. Process just until smooth. Pour into pastry shell. Bake at 350° for 40 to 45 minutes or until set; cool before serving.