Zucchini Lemon Pie - Recipe

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ZUCCHINI LEMON PIE

1 (8 inch) baked pie shell
1 c. zucchini milk
1 c. water
4 tbsp. cornstarch
pinch of salt
1 tbsp. butter
6 tbsp. honey
Grated rind of 1 lemon
1/4 c. lemon juice
2 egg yolks

Heat zucchini milk, butter and honey together.

While heating, combine cornstarch, salt, lemon rind and juice and add to zucchini mixture. Cook, stirring constantly until thick.

Beat egg yolks and add a little hot zucchini mixture to them, stirring well. ingredients with the hot mixture and cook 1 minute. Remove from heat.

Pour into a baked pie shell.

Meringue:

2 egg whites
1 tbsp. honey

In a clean bowl, beat egg whites until stiff. Add 1 tablespoon warmed honey gradually, while continuing to beat. Spread meringue evenly over top, making decoratively swirled peaks, if desired.

Bake at 400°F until golden brown (5 minutes). Cool and serve.

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Zucchini Lemon Pie

· Aug 19 · #1035

Mags says:

This looks like a very interesting recipe, but what is zucchini milk?

· Aug 23 · #1481

Cooks.com replies:

Hi Mags,

Wash, peel and remove seeds from zucchini. Process in a blender or food processor and strain.

-- CM

· Nov 27 · #14355

Donna Wyse says:

I was skeptical that this would taste like a lemon pie but I was proved wrong!! I am not a baker but this was awesome. I used a gluten free pie shell, mixed the ingredients and it turned out really well. I used 2 large zucchinis to make 1 cup of milk, raw honey, organic cornstarch, pasture fed butter, farm eggs, organic lemon juice and just realised I did not add the water!!! Now I know why it was left over!!! Not even sure if it was needed as it solidified just fine. Very tasty and very lemony. 5 stars

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