BLENDER LEMON PIE

"The filling is similar to a lemon meringue pie with a chess topping! If you love lemon pie, this will be one of your all-time favorites."

1 (9 inch) frozen deep-dish pie crust, baked and cooled*
FOR THE FILLING:
2/3 stick butter, softened
2 large lemons, juiced
1 1/2 teaspoons lemon rind
4 eggs
2 cups sugar
2 tablespoons flour

Combine all ingredients for the filling in blender in order given; blend until well mixed. Pour into cooled shell.

Bake at 350 degrees F for 15 minutes. Reduce oven temperature to 250 degrees F and bake 45 minutes longer. If a browner top is desired, place under the broiler for a minute or two. Watch carefully.

*FOR A HOMEMADE-TASTING CRUST:
Brush the center and sides of crust with a beaten egg white; brush the rim with vegetable oil. Prick the bottom in several places with a fork. Bake at 350 degrees F for 7 minutes; allow to cool slightly before filling and rebaking. If the crust puffs up, do not push down. It will settle as it cools.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Newspaper recipe clipping