A creamy lemon pie topped with a variety of fruit. Easy to make if you use a frozen pie crust or make your own Pie Crust.
Lemon Fruit Pie
- 1 large lemon
- 4 large eggs
- ½ cup butter melted
- 1 teaspoon vanilla
- 1½ cups sugar
- 1 9 inch piecrust unbaked
- Each toppings are optional. You can add your own.
- 5 stawberries
- 4 grapes
- 1 kiwi peeled and sliced
- 1 small can peaches drained
- 8 marinated orange slices
- 1 slice pineapple cut into 4 pieces
Take your pie crust out of the freezer or make your own.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender.
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
Arrange on top of cooled pie.