Directions:
- Combine lemons and sugar in medium bowl. Allow to stand at room temperature at least 2 hours, stirring occasionally.
- Preheat oven to 450°F.
- Line pie pan with bottom crust;drain lemon slices and arrange in pastry shell.
- Pour eggs over lemons; cover with remaining pastry.
- Flute edges and cut several small vents in top.
- Bake 15 minutes at 450°F; reduce heat to 350°F and bake 30 minutes more, until crust is deep golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.39 Kcal (1132 kJ) | ||
| Calories from fat | 90.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 15% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 153.28mg | 6% | |
| Potassium | 69.42mg | 1% | |
| Total Carbs | 41.74g | 14% | |
| Sugars | 29.84g | 119% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 288.41 Kcal (1208 kJ) | ||
| Calories from fat | 96.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 15% | |
|---|---|---|---|
| Cholesterol | 99.2mg | 31% | |
| Sodium | 163.49mg | 6% | |
| Potassium | 74.05mg | 1% | |
| Total Carbs | 44.52g | 14% | |
| Sugars | 31.82g | 119% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 8.2mg | 13% | |
| Iron | 1.5mg | 8% | |
| Calcium | 21.6mg | 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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