Shortcuts: 'Shortcut Lemon Pie'

One of the things I love about writing this column, besides sharing my recipes, is researching a particular ingredient, dish or cooking style. I learn a lot using culinary dictionaries and the Internet as resources.

Today's recipe requires one whole Meyer lemon. According to a January 16, 2008 article in the Los Angeles Times, Meyer lemons were "imported to the U.S. from China exactly 100 years ago by the man whose name they bear."

Botanists believe them to be a cross between a lemon and a mandarin or sweet orange. Meyer lemons are rounder, have smoother skin, contain less acid and have an intoxicating aroma com-pared to an ordinary lemon.

They are available from November through May in specialty produce markets and some super-markets.

I discovered this recipe in American Profile's new "Hometown Get-Togethers Cook-book"* (copyright 2008, Publishing Group of America). I first tested the recipe using an organic lemon, readily available, as suggested by the cookbook editor. ("Organic" typically describes food that has been cultivated and/or processed without the use of chemicals including fertilizers, insecticides, artificial coloring or flavoring and additives.) A slight bitterness from the soft white tissue (pith) under the rind of the organic lemon hinted through.

I re-tested the pie using an orange. Forgetting to take into consideration the added sweetness of the orange resulted in a dessert too saccharine for my taste. My husband, however, had no prob-lem gobbling it up!

Determined to perfect this pie, my third attempt was made with a genuine Meyer lemon that I finally tracked down at Wegman's in Fairfax. (Their produce department expects to have them available for a few more weeks.)

I like tangy lemon so I measured the sugar on the short-side. This pie was definitely the best!

Ranking my test pies, the orange pie was second (see footnote), and the organic was acceptable but not something I would serve company.

Although this unique lemon is slightly elusive, I still feel compelled to share the recipe.

Calling for only four ingredients, plus an unbaked pie shell, it qualifies as a shortcut dessert in my book!

*Two of my original recipes are published in this cookbook: Cranberry Bread with Orange and Oats and Cran-Raspberry Pie. The book is available through Borders online.

SHORTCUT LEMON PIE

1 large Meyer lemon

4 eggs or liquid equivalent

1 ½ cups sugar (or a smidge less)

½ cup butter, softened

1 unbaked 9-inch pie crust

Preheat oven to 350 F. Thoroughly wash lemon. Cut lemon, including skin, into chunks (discard stem end) and place in blender. Add eggs, sugar, and softened butter. Blend on high for 3 min-utes.

Pour mixture into unbaked piecrust. Put a baking sheet on oven rack, place pie on sheet, and bake 35 to 40 minutes, until set. Cool before serving.

(Footnote: If you prefer a sweeter pie, use one whole navel orange plus a squeeze of lemon and just one cup of sugar.)

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. She can be reached at makauchak@comcast.net.