Scintillating Lemon Pie


Serves: 5
Total Calories: 393

Ingredients

pastry for a 2-crust (9-inch) pie, divided
1 1/2 tablespoons sugar
1 teaspoon nutmeg
3 lemons
1 1/2 cups sugar
1/3 cup butter, softened
3 tablespoons flour
3 eggs
1/2 cup water

Directions:

Preheat oven to 400°. Roll out 11/2 of the dough into 9-inch circle. Cut into 6 wedges. Place wedges on cookie sheet. Mix 1 1/2 tablespoons sugar and nutmeg together in small bowl. Sprinkle over pastry wedges. Bake at 400° for no longer than 5 minutes, or until set. Remove from cookie sheet and set aside.

Grate yellow part of 1 lemon rind. Peel and slice lemons very thinly. Set aside.

Cream 1 1/2 cups sugar, butter, and flour in mixer bowl. Beat in eggs. Beat in water. Stir in reserved lemon slices and grated rind. Roll out remaining pastry to form 9-inch pie shell. Pour lemon mixture into prepared pie shell. Bake at 400° for 25 minutes. Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm. Makes 1 (9-inch) pie.

Nutritional Facts:

Serves: 5
Total Calories: 393
Calories from Fat: 123

This Scintillating Lemon Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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