Directions:
- For Filling: In a medium, non-reactive bowl, mix together lemon slices and sugar; cover and let stand overnight in refrigerator. Bring lemon mixture to room temperature. Preheat oven to 350.
- Fit 1 crust into a 9-inch pie pan. Stir eggs into lemon mixture and pour into pie pan. Top with remaining crust. Trim excess dough, fold top crust under bottom along rim, and crimp to seal. Bake for 45 minutes. Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.08 Kcal (2194 kJ) | ||
| Calories from fat | 217.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.21g | 37% | |
|---|---|---|---|
| Cholesterol | 155mg | 52% | |
| Sodium | 372.05mg | 16% | |
| Potassium | 123.13mg | 3% | |
| Total Carbs | 69.32g | 23% | |
| Sugars | 39.78g | 159% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 9.49g | 19% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 3mg | 16% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 316.34 Kcal (1324 kJ) | ||
| Calories from fat | 131.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.62g | 37% | |
|---|---|---|---|
| Cholesterol | 93.56mg | 52% | |
| Sodium | 224.58mg | 16% | |
| Potassium | 74.33mg | 3% | |
| Total Carbs | 41.84g | 23% | |
| Sugars | 24.01g | 159% | |
| Dietary Fiber | 1.52g | 10% | |
| Protein | 5.73g | 19% | |
| Vitamin C | 6.2mg | 17% | |
| Iron | 1.8mg | 16% | |
| Calcium | 20.9mg | 3% | |
* 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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