Uncle Bob, who turned 90 a short while back, loves Molly the Baker’s lemon pie. She gave me her recipe, and despite not being much of a baker, I used Immaculate Ready-to-Bake Pie crust, and it came out amazing. I didn’t pipe whipped cream on top and garnish it like the picture I borrowed from Taste of Home, but nobody complained!
(Photo from of TasteofHome.com)
Bake one Immaculate Ready-to-Bake pie crust at 400 F for 5-7 minutes until golden brown.
Filling:
Lemon zest 1/2 oz
Sugar 13 1/4 oz