Directions:
- Refrigerate pie crust until ready to use.
- Preheat oven to 450°.
- In a bowl, combine the sugar and flour; use a whisk to stir them together well.
- Add in the milk, lemon juice, butter, and lemon rind.
- Stir to mix everything together.
- Add in the egg yolks and stir well.
- In another bowl, beat the egg whites until they swell up into thick, puffy white clouds, which hold their shape in soft peaks.
- Using a spatula or a large wooden spoon, fold the egg whites gently into the lemon filling, scooping and lifting to combine the two mixtures evenly.
- Pour the filling into the piecrust.
- Place the pie on the bottom rack of the oven, and bake for 10 minutes.
- Decrease oven temperature to 350° and bake until the filling is fairly firm, dry, and puffed up, 20-25 minutes.
- Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.83 Kcal (1042 kJ) | ||
| Calories from fat | 107.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 18% | |
|---|---|---|---|
| Cholesterol | 49.47mg | 16% | |
| Sodium | 218.39mg | 9% | |
| Potassium | 124.26mg | 3% | |
| Total Carbs | 30.27g | 10% | |
| Sugars | 17.19g | 69% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 73.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 212.04 Kcal (888 kJ) | ||
| Calories from fat | 91.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 18% | |
|---|---|---|---|
| Cholesterol | 42.16mg | 16% | |
| Sodium | 186.1mg | 9% | |
| Potassium | 105.89mg | 3% | |
| Total Carbs | 25.8g | 10% | |
| Sugars | 14.65g | 69% | |
| Dietary Fiber | 0.84g | 4% | |
| Protein | 4.69g | 11% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 62.3mg | 7% | |
* 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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