Lemon Pie – a delicious recipe with lemons, sugar, Cooking spray, all-purpose, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grate 1/2 cup rind from lemons. Remove white pithy part of rind; discard. Chop lemons; discard seeds. Combine rind, chopped lemon, and granulated sugar in a large bowl; toss well. Cover and let stand at room temperature 24 hours, stirring occasionally.
2
Preheat oven to 450u00b0.
3
Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Add flour, salt, and eggs to lemon mixture, stirring with a whisk until combined. Pour lemon mixture into crust. Bake at 450u00b0 for 15 minutes.
4
Reduce oven temperature to 375u00b0. Shield edges of piecrust with foil; bake at 375u00b0 for 25 minutes or until filling is set. Cool completely on a wire rack.
5
Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.
720
kcal
Calories
21
g
Fat
124
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 medium lemons, 2 cups granulated sugar, 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury), Cooking spray, and more.
Yes, Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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