Preheat oven to 350. Place pie crust in 9-in pie plate and refrigerate.
Grate zest from 2 lemons. Remove and discard pith (white part) from lemons. Section lemons, remove seeds.
In blender, combine eggs, zest, sugar, sections and juice of lemons plus extra lemon juice. Process 1 minute or until smooth. Scrape down sides if needed. Add melted butter and process for 30 seconds. Pour mixture into pastry shell.
Bake at 350 for 40-45 minutes or until set. Cool
NOTE - My husband loves TART, not sweet desserts. This is really almost lemon curd, so very rich...just cut small serving. We enjoy it frozen also, so after having it for dinner, I cut the rest into serving pieces and put them in a freezer container. Just let sit for 15 min or so before serving.
Originally Submitted
4/22/2011
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