How to make it

  • Preheat oven to 400.
  • Melt 2 tablespoons butter in skillet and sauté zucchini, caraway, rind, sugar and juice.
  • Remain filling ingredients over high heat until zucchini loses it color.
  • Place in pie shell and bake 15 minutes then reduce temperature to 375.
  • Cream 6 tablespoons butter with the sugar.
  • Add 2 whole eggs and 2 extra egg yolks alternately with flour and mix well.
  • Add lemon juice then pour cover over zucchini and bake an additional 35 minutes.

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