Silky Lemon Pie Recipe

4.5 2 4
Silky Lemon Pie Recipe
Silky Lemon Pie Recipe photo by Taste of Home
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Silky Lemon Pie Recipe

Read Reviews
4.5 2 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 30 min. + standing

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter or stick margarine, 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

In a bowl, combine 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 edges and flute. Chill while preparing filling.
In a saucepan, bring sugar, lemon juice, peel and salt to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese. Add eggs; beat until smooth. 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.
Originally published as Silky Lemon Pie in Light & Tasty April/May 2002, p22

Nutritional Facts

1 piece: 356 calories, 10g fat (3g saturated fat), 67mg cholesterol, 376mg sodium, 59g carbohydrate (0 sugars, 1g fiber), 8g protein.

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter or stick margarine, 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
  1. In a bowl, combine 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 edges and flute. Chill while preparing filling.
  2. In a saucepan, bring sugar, lemon juice, peel and salt to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese. Add eggs; beat until smooth. 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.
Originally published as Silky Lemon Pie in Light & Tasty April/May 2002, p22

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Reviews forSilky Lemon Pie

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MY REVIEW
quickneasymmm User ID: 6509971 77202
Reviewed Apr. 5, 2014

"Simply creamy custard and just the right tartness .....i bought a store bought pie crust...went over well.

Very Flaky crust with a silky custard lemon filling. Refreshing and a great pie for n ending of a rich heavy meal. Truly a keeper recipe for lemon pie lovers!! Ty"

MY REVIEW
hotpopper User ID: 6520747 60007
Reviewed Sep. 2, 2012

"I used a premade rolled dough which made it much quicker. I thought it had great flavor, silky to the taste. If you don't like lemon this is not for you....but I loved it."

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