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
Ingredients
4 whole eggs
1 1/2 cups sugar
1 cup fresh lemon juice
1 cup heavy cream
2 pre-baked piecrusts
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.