Light, lemony pie. Perfect for spring!
Ingredients
- 1 (9 inch) unbaked pie crust
- 3 tablespoons butter, softened
- 1 ¼ cups white sugar
- 4 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 ¼ cups milk
- 2 tablespoons grated lemon zest
- 1/3 cup lemon juice
- 4 egg whites
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
In a large bowl cream together the butter and sugar until light and fluffy.
Step 3
Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
Step 4
In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
Step 5
Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 340 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat6g | 30% |
Cholesterol117mg | 39% |
Sodium195mg | 8% |
Total Carbohydrate47g | 17% |
Dietary Fiber1g | 4% |
Total Sugars34g | |
Protein6g | |
Vitamin C7mg | 34% |
Calcium63mg | 5% |
Iron1mg | 6% |
Potassium128mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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