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Recipe courtesy of Cheryl Smith

Lemon Pie

  • Level: Intermediate
  • Yield: 2 pies or 1 deep-dish pie
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    540
    Total Fat
    28
    Saturated Fat
    13
    Carbohydrates
    70
    Dietary Fiber
    1
    Sugar
    39
    Protein
    5
    Cholesterol
    121
    Sodium
    277
  • Total: 3 hr 55 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 40 min
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Ingredients

4 whole eggs

1 1/2 cups sugar

1 cup fresh lemon juice

1 cup heavy cream

2 pre-baked piecrusts

Directions

  1. Preheat the oven to 350 degrees F.
  2. Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.
  3. Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Copyright 2003, Cheryl Smith, All Rights Reserved

Show: Date Plate  
Episode: Blackfin - Orlando, FL

Categories:

Fruit Dessert Recipes Dessert Fruit Baking American Pie Recipes Dairy Recipes Egg Recipes Lemon Sugar

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11 Reviews
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Anonymous

I've made this pie many times, and each time the pie turns our absolutely delicious. I use my garden-fresh meyer lemons. I think that makes a huge difference in taste, but I'm quite biased about meyer lemons. I also add the zest of 2 large or 3 small lemons. The flavor is a bit more intense. I also cut down just a bit on the sugar because meyer lemons have a hint more sweetness than other lemons. All in all, this is an easy, sure hit recipe.

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