Ingredients
8
8 servings
- •1 (9 inch) unbaked pie crust
- •3 tablespoons butter, softened
- •1.25 cups white sugar
- •4 egg yolks, beaten
- •3 tablespoons all-purpose flour
- •1 pinch salt
- •1.25 cups milk
- •2 tablespoons grated lemon zest
- •0.33333298563957 cup lemon juice
- •4 egg whites
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 340
- Carbohydrate: 47g
- Fat: 15g
- Fiber: 1g
- Protein: 6g
- Sugar: 34g
Related Recipes
Lemon Cake Pie
Old Fashioned Lemon Pie
Classic Lemon Pie
Caramel Sponge Pie
Lemon Cloud Pie I
Sour Cream Lemon Pie
Lemon Zest Pie Crust
Lemon Cream Pie
Coconut and Lemon Cream Pie
Lemon Pie Bars
Lemon Sponge Cake II
