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Silky Lemon Pie Recipe

Silky Lemon Pie Recipe

If you love lemon, you'll delight in this delicious dessert. There's a sweet-tart burst of flavor in each bite of the silky custard-like filling.
TOTAL TIME: Prep: 25 min. + cooling Bake: 30 min. + standing YIELD:8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1-3/4 cups sugar
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 3 egg whites
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 2 eggs
  • 1 teaspoon confectioners' sugar

Directions

  • 1. In a large bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough will hold together. Roll out between plastic wrap to an 11-in. circle. Freeze for 10 minutes. Remove top sheet of plastic wrap from pastry; invert onto a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Chill. In a small saucepan, combine the sugar, lemon juice, peel and salt; bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small bowl, beat egg whites and cream cheese until smooth. Beat in eggs. Gradually beat in lemon mixture. Pour into crust. Bake at 350° for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts

One piece equals 356 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 376 mg sodium, 59 g carbohydrate, 1 g fiber, 8 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.