Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Lemon Pie




Source of Recipe


homeschoolzone






Recipe Introduction


This light and refreshing end to a summer meal is perfect for every occasion. The zest or lemon rind adds additional flavor and richness to the pie. A dollop of freshly whipped cream creates a heavenly finish to this delicious pie.





List of Ingredients



• 1 cup sugar
  
• 2 tablespoons flour
  
• 4 eggs
  
• 1 tablespoon grated lemon rind
  
• 6 tablespoons lemon juice ( from 3 lemons)
  
• ½ cup butter, melted
  
• ½ teaspoon vanilla
  
• ¼ teaspoon almond extract
  
• 1 frozen 9-inch deep-dish pie shell
  
• ¼ cup slivered almonds
  






Instructions



1. Heat oven to 350 degrees. Position oven rack in lower third of oven.
   
2. Stir together sugar and flour in a bowl. Add to eggs in another bowl and beat until light in color and slightly thickened, about 3 minutes. Add the butter after the eggs are beaten.
   
3. Stir in lemon rind, lemon juice, vanilla, and almond extract. Pour into pie shell. Place pie on baking sheet.
   
4. Bake in lower third of 350 degree oven for 20 to 25 minutes or until filling is set and lightly browned.
   
5. Meanwhile, toast the slivered almonds in a skillet over medium-high heat stirring, until just lightly browned, about 4-5 minutes. Sprinkle toasted almonds over top of the pie. Cool on wire rack