First off, any recipe that does not require me to blanch or peel fruit is appealing but this recipe I had to make because it sounded insane. Whole lemons? In a pie? The results was wonderful but puckerful. We renamed the pie, "Pucker pie" because while it is delicious it is VERY tart.
First I washed and sliced the lemons on a mandolin, added 2 cups of sugar and went Christmas shopping.
|Washed lemons from Velva.|
|Add 2 cups of sugar and macerate for at least 2 hours|
|3 Whole eggs, 2 egg yolks, and 3 T flour combined with the lemons and pour into an unbaked crust|
|Bake at 425 for 20 minutes on the bottom rack.|
After 20 minutes turn the oven down and bake as you would normally. The pie should puff in the center when done after about another 20 minutes.
|Baked for another 20 minutes at 350.|
|Both a custard and a fruit filled pie. This is one mother pucker of a pie!|