SUNSHINE LEMON PIE

1 9-inch deep dish pie shell
1 lemon (large)
4 large eggs
1 stick butter (1/2 cup), melted
1 tsp vanilla extract
1 1/2 cups sugar

Topping:
1 cup whipping cream
2 tbsp sugar

Preheat oven to 350 degrees.

Wash the lemon, cut up and remove seeds but do not peel. Place in a high-powdered blender.

Add the eggs, butter, vanilla extract and sugar to the lemon in the blender; blend until smooth. Start on a medium setting and work up to the highest setting.

Pour the mixture into the pie shell and bake at 350 degrees for 40 minutes or until set. Remove from oven, allow to cool then refrigerate.

To make topping:
Place bowl and beaters in freezer for 20 minutes. Remove from freezer and place whipping cream and sugar together at high speed until stiff peaks form.

Slice pie for serving. Place a dollop of whipped cream on each slice before serving.
Leftovers should be refrigerated.

Note: Pie may be served at room temperature if you desire.

file photo