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Zingy Arizona Sunshine Pie
Eymontt Family, Kennebunk, ME
“We often visit our son Ethan’s grandmother in Arizona for the winter holidays. This is an old recipe given to us by friends when we were looking for a way to enjoy the lemons that grow in my mother’s yard. It’s a non-traditional winter family treat we as- sociate with gathering as an extended family and welcoming in the New Year. What a great way to enjoy a brightly colored, sun-warmed, tart, fresh lemon! From tree to tummy in a few hours! It tastes wonderful after a meal made from fresh lobster from our home state of Maine.” Maroo Eymontt
INGREDIENTS Serves 8
1 large lemon, cut into chunks (rind left on)
4 large eggs
1⁄2 cup (8 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
1 1⁄2 cups granulated sugar
1 (9-inch) store-bought or homemade unbaked piecrust
Whipped cream, for serving
PREPARATION
1. Preheat oven to 350°F.
2. In a food processor, combine the lemon, eggs, butter, vanilla and sugar and process until very smooth and creamy. The lemon will be slightly chunky and the mixture will be runny. Pour the lemon mixture into the piecrust.
3. Bake until the filling is set and the crust is golden brown, about 40 minutes, covering the crust with aluminum foil if it browns too quickly. Transfer the pan to a wire rack and let the pie cool for at least 2 hours before serving.
4. Cut into slices and serve with a dollop of whipped cream.
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