|Whipped cream makes an even better topping!
Over the course of the next week or so, I am going to post daily recipes for lemon desserts. Some I have made. Some I intend to make. All are unique in some way and most are not complicated. It's time to empty my file.
Lemon and summer just go together--yellow sunshine. Did you know that Van Gogh's favorite color was yellow?
After a heavy dinner from the barbecue, a light lemony dessert is always appreciated. Even if you are cooking light and eating light, a lemon dessert is perfect. To me, it always borders on the more mannerly side of desserts. Always a bit elegant ...
This first one is entirely concocted in a blender! The blender makes easy work of macerating the entire lemon and homogenizes it with the rest of the ingredients for a smooth filling. Feel free to use a graham-cracker crust.
Can you use a food processor? I do not know. But, you can not use a hand-held mixer!
The darker your egg yolks, the deeper yellow it will color your pie. This is a fun pie to decorate. Do use whipped cream. Berries make a nice addition. Use sliced strawberries, whole blueberries or raspberries. Dot with small mint leaves. Enjoy!
4 large eggs, room temperature
1 stick unsalted butter, melted (8 tablespoons)
1.5 cups white sugar
1 8 or 9-inch piecrust, partially baked in a 350-degree oven
Whipped Cream for topping
Slice lemon in half. Do not peel. Cut each half into eight sections. Remove all seeds. Place in blender. Add eggs, butter and sugar. Blend until smooth.
Pour into pre-baked pie shell. Bake at 350 F for about 40 minutes or until set. Allow to reach room temperature. Refrigerate until totally chilled.
Now, how easy was that?