Directions:
- 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.
- Preheat oven to 450°.
- 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 450° for 15 minutes.
- Reduce oven temperature to 375°. Shield edges of piecrust with foil; bake at 375° for 25 minutes or until filling is set. Cool completely on a wire rack.
- Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.61 Kcal (911 kJ) | ||
| Calories from fat | 47.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 68.85mg | 23% | |
| Sodium | 117.05mg | 5% | |
| Potassium | 126.54mg | 3% | |
| Total Carbs | 41.3g | 14% | |
| Sugars | 36.5g | 146% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 274.53 Kcal (1149 kJ) | ||
| Calories from fat | 60.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 8% | |
|---|---|---|---|
| Cholesterol | 86.86mg | 23% | |
| Sodium | 147.67mg | 5% | |
| Potassium | 159.64mg | 3% | |
| Total Carbs | 52.1g | 14% | |
| Sugars | 46.05g | 146% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 3.76g | 6% | |
| Vitamin C | 9.8mg | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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