Whole Lemon Pie

We discovered shaker lemon pie a few years back at a restaurant in Pepin, WI.  This is similar but much easier to make.  It uses the entire lemon and is a balance of sweet and tart.

Whole Lemon Pie

Ingredients:

• 1 lemon, small to medium 
• 1/2 cup (114g) salted butter, softened
• 1 1/4 cups (300g) granulated sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1 single pie crust 

Directions:

1. Preheat oven to 350 degrees.  Set aside a 9" pie plate.
2. Trim the ends off the lemon and cut into thin slices or wedges.  Remove seeds.
3. Add the lemon slices, butter, sugar, eggs, and vanilla extract into a blender or food processor.  Blend until smooth.
4. Roll out and place your pie crust on your pie plate.  Crimp the edges as desired and pour in the filling mixture.
5. Bake for 40-45 minutes, or until the top starts to turn golden and the center is set.  You may need to cover the edges of the pie crust with foil if it starts to brown before the pie is done.