Recipe courtesy of Cheryl Smith
Lemon Pie
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- Level: Intermediate
- Total: 3 hr 55 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 40 min
- Yield: 2 pies or 1 deep-dish pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 121 mg
- Sodium
- 277 mg
- Level: Intermediate
- Total: 3 hr 55 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 40 min
- Yield: 2 pies or 1 deep-dish pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 5 g
- Cholesterol
- 121 mg
- Sodium
- 277 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.
- Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.
