Lemon Pie recipe found in Ladies Home Journal
1. In a food processor or with a pastry blender mix 3 cups flour and shortening until mixture is the consistency of cornmeal, about 10 pulses. Add 1/3 to 1/2 cup ice water to form dough. Divide dough in half. On a floured surface roll one half into a 12-inch circle and line a 9-inch pie pan; chill in refrigerator. Freeze remaining dough for later use.
2. Heat oven to 450 degrees with rack in lower third. Stir together 3 tbsp flour, sugar, butter, zest, lemon juice, egg yolks, and milk. In a separate bowl beat egg whites to stiff peaks and fold into lemon mixture.
3. Pour into crust and bake 10 min. Reduce oven to 350 degrees and bake until a knife inserted into center comes out clean, about 30 minutes. If top of pie gets too dark, tent with foil.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 740 | ||
Calories from Fat: 254 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 229.3mg | 71 % | |
Sodium 73mg | 3 % | |
Potassium 142.9mg | 4 % | |
Total Carbohydrate 112.2g | 33 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 110.8g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 740
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