Recipe Bomb: Zucchini Lemon Pie

I think this pie is supposed to be a more healthful lemon pie but it comes out mushy with way too much lemon flavour.  I did substitute 1 of the 2 cups of zucchini with applesauce which may have affected the flavour as cinnamon from it probably didn't mix well with the lemon.  I was really thrown off by the texture though, as it's like lumpy baby food.


I love the cookbook this recipe comes from "Rodale's Naturally Great Foods Cookbook" by Nancy Albright.  It's jam packed with made-from-scratch original recipes.  The book says "The best foods to use and how to use them in over 400 original recipes".  Published in 1977 the book is broken down by specific ingredients and even has a section of teas for healing.

Click on picture to enlarge.

The crust on this pie was fantastic (if I do say so myself!).  I found the recipe in the June 2010 issue of Everyday Food magazine and made at least 6 this weekend alone as I was delighted with how easy it was.  I will post this recipe this week.

ZUCCHINI LEMON PIE
from "Rodale's Naturally Great Foods Cookbook" by Nancy Albright

1 8inch baked pie shell
2 cups zucchini
1 cup water
1 Tablespoon butter
6 Tablespoons honey
4 Tablespoons cornstarch
Grated rind of 1 lemon
1/4 cup lemon juice
2 egg yolks
2 egg whites
1 Tablespoon honey, warmed to a thin consistency

Make pie shell according to preferred recipe.

Peel zucchini, cut into thin slices, pour into electric blender with water and puree.  There should be 2 cup zucchini mixture.  Heat this in a large saucepan along with butter and honey.

Combine constarch, salt and lemon rind and juice, mix well and stir into hot zucchini mixture.  Cook stirring constantly, until thickened.

Beat egg yolks and add a little of the hot mixture to them, stirring, then stir this back into zucchini mixture, and cook for approximately 1 more minute.  Remove from heat and pour into baked pie shell.  Preheat oven to 400 degrees.

Make meringue by beating egg whites until stiff and adding the warmed honey, gradually, during the beating process.  Pile meringue on top of filling, covering it completely.  Leave a rough surface on the meringue so it will brown more attractively.

Bake in preheated oven for approximately 5 minutes until meringue is golden brown.  Cool and serve.

Printable Recipe

Enjoy!

from "The Little Tiny Rooster"

by Will and Nicolas

1960 Harcourt, Brace & World, Inc.