4 large eggs
½ cup (1 stick) unsalted butter, melted
1 lemon, sliced into wedges, seeds removed but entire peel intact (Hint: a smaller lemon will make a less tart pie.)
1½ cups sugar
1 teaspoon vanilla extract
1 frozen pie shell
Powdered sugar, garnish
1. Preheat the oven to 350°F.
2. Place eggs, butter, lemon slices, sugar and vanilla extract in a blender, and pulse until mostly smooth.
3. Pour lemon filling into frozen crust. Bake 45 minutes or until set. I used a sheet of aluminum foil loosely tented over pie to prevent crust burning. (Don’t fret if it takes much longer than 45 minutes…mine did.)
4. Remove from oven. Cool pie completely. Dust with powdered sugar before serving.
