LEMON RHUBARB PIE (adapted from AZ-EZ lemon pie)



  • 2 organic lemons, skin on, sliced, seeded, plus 4 nice thin slices for garnish

  • 1-2 cups rhubarb, 1/2 inch dice
  • 2 Tablespoons cornstarch
  • 4 eggs
  • 4 ounce soft butter
  • 1 teaspoon vanilla
  • 1 ½ cup natural sugar
  • 1 unbaked pie shell or graham cracker crust


Preheat oven 350ºF. Separate three or 4 of nicest lemon slices and set aside for garnish. Toss the rhubarb with cornstarch and place in the bottom of unbaked prepared pie shell. Place remaining lemon and ingredients  into food processor and blend together until smooth. (it should be runny) Pour over rhubarb in pie shell. Place sliced lemon garnishes on top.  Bake about 40-45 minutes or until crust is light brown and filling is set. Serve with Crème fraiche or whipped cream.


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