Why is citrus season in the winter? I mean, when I think of a season that goes with citrus, it's usually summer. Lemonade, orange creamsicles, citrus tarts... all of those things come out during the summer. The only reason I can think of for God making citrus fruits ripen in December and January is that he wanted to give us a reminder that summer will return. That has to be it, right? Because there is nothing that can make me smile like the sun just came out like a slice of lemon pie.
Also, the lemons looked so pretty at the grocery store and this recipe is soooo fast and easy! I knew I had to make this. At any rate, it was a good way to avoid studying for statistics exam that I might*possibly*probably will fail... I guess I should have gotten a tutor earlier than one week before the final. Maybe eating lemon pie will lessen the blow of failing.
Simple Lemon Pie
1 unbaked pie crust
1/2 cup butter, melted
2 cups sugar
4 large eggs
Juice of 2 lemons
Grease a 9-inch pie tin and place unbaked pie crust in the tin. Preheat oven to 350F.
In a medium bowl, stir sugar into butter until fully incorporated. Add eggs one at a time, mixing well after each addition. Stir in lemon juice. Pour into unbaked pie crust. Bake pie in 350F oven for 10 minutes, then turn oven down to 325F and bake for 35 more minutes. Let cool and place in fridge for at least 2 hours. Serve cold.
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