Zucchini and lemon pie

 
                           Zucchini and Lemon Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pie crust -- unbaked
                         -----zucchini filling
    3      small         zucchini -- thinly sliced
    2      tablespoons   butter
      1/2  teaspoon      caraway seed
    1      teaspoon      lemon rind -- grated
    2      tablespoons   sugar
    2      tablespoons   lemon juice
                         -----Custard
    6      tablespoons   butter
      2/3  cup           sugar
    2      whole         eggs
    2                    egg yolks
    2      tablespoons   flour
      1/4  cup           lemon juice
 
 Preheat the oven to 400 degrees.
 Melt the 2 tablespoons of butter in a skillet and saute the zucchini and 
 remain filling ingredients over high heat until the zucchini loses it 
 color.  Place in the pie shell and bake for 15 minutes. Then reduce the 
 oven temperature to 375 dregees.
 
 While this is baking make the custard by creaming the 6 tablespoons of 
 butter with the sugar.  Add the 2 whole eggs and 2 extra egg yolks 
 alternately with the flour and mix well. Then add the lemon juice, don't 
 worry if it looks funny.  Pour the custard over the zucchini and bake for 
 and additional 35 minutes.
 
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 Per serving: 325 Calories; 20g Fat (54% calories from fat); 4g Protein; 
 34g Carbohydrate; 129mg Cholesterol; 278mg Sodium
 
 NOTES : Sounds odd but it really is good.