Just because it’s easy doesn’t mean it’s not great! And, yes, you use the whole lemon, rind and all. SAM
1 large lemon, unpeeled, seeded, and quartered
1 1/4 cups granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Dash of salt
1/4 cup butter, melted
1 9-inch prepared pastry shell,, unbaked
Preheat the oven to 350 degrees F. In a blender or food processor, combine the eggs, lemon, sugar, lemon juice, vanilla extract, and salt. Process until smooth. Add the butter and process 5 seconds longer. Pour into the prepared pastry shell and bake for 30 to 35 minutes. Cool on a wire rack. Serve with vanilla ice cream.
Makes 8 servings.
Adapted from Emily’s cookbook All-American Comfort Food.