Impossible Lemon Pie

This is one of a genre in which the crust is "self-working." It's not as good-looking as a regular lemon pie, but its virtues of speed and novelty make it worth keeping in your repertoire. Make in your food processor or blender; or make by hand.

1 c milk (or 1 c icy water + 1/3 c dry non-fat milk solids)
1 c sugar
3/4 c lemon juice (I use bottled Real-Lemon to make up shortfall)
1 t grated lemon peel (or substitute 1 t lemon extract if you use all RealLemon)
1/2 c Bisquick
4 eggs (surprise! I use Eggbeaters)
1/2 c cold butter or oleo, cut in pieces (1 stick)
1 t sugar

Place all in processor. Process 2-3 minutes.

Butter a 10" pie plate (or use Pam).

Pour in batter.

Bake at 350 degrees for 40-45 minutes or until center of pie is set.

Sprinkle 1 t (or more) of sugar over top. Slip under the broiler until browned. (Chefs use a blow-torch for a step like this. Isn't that a howl?)

Serve at room temperature. May garnish with whipped cream, strawberries, etc. Yield: 6 generous or 8 normal-sized servings.


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marbeth@marthabeth.com