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Silky Lemon Pie

 Silky Lemon Pie
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.
8 ServingsPrep: 25 min. + cooling Bake: 30 min. + standing


  • 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
  • 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


  • 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.

2 of 2

Silky Lemon Pie (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.