Very Lemon Pie (7.5 Pts) Recipe
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Very Lemon Pie (7.5 Pts)
CRUST:
1 cup all-purpose flour
1 tbsp sugar
1/8 tsp salt
1 tbsp butter
3 tbsp vegetable oil, preferably canola
FILLING:
3 lemons
2 cup sugar
1/2 tsp salt
2 large eggs
3 large egg whites
confectioner's sugar, for dusting
*To make crust: Lightly oil a 9-inch pie plate or coat with nonstick
cooking spray.
In a medium-sized bowl, stir together flour, sugar and salt. In a small
saucepan over low heat, melt butter, swirling it in the pan for about 30
seconds, until light brown. Pour into a small bowl and let cool. Stir in
oil. Using a fork, slowly stir the butter-oil mixture into the flour
until
the mixture is crumbly. Gradually stir in enough ice water (1 to 2 Tbsp.)
so that the dough will hold together. Press the dough into a flattened
disk.
Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the
work
surface. Place pastry in the center and cover with two more overlapping
sheets of plastic wrap. With a rolling pin, roll the dough into a circle
about 12 inches in diameter. Remove the top sheets and invert the dough
over the prepared pie plate. Carefully peel away the remaining plastic
wrap.
Fold the edges under at the rim and crimp. Chill the pastry while you
prepare the filling.
*To make filling: Place oven rack in lowest position; preheat oven to
350°.
Grate zest from lemons into a medium-sized saucepan; set aside. With a
sharp knife, remove the white pith from the lemons and discard. Working
over the saucepan to catch the juice, cut the lemon segments from their
surrounding membranes, letting them drop into the saucepan. Squeeze any
remaining juice from the membranes into the saucepan. Stir in sugar
and salt. Bring to a simmer over medium heat, stirring, until sugar
dissolves. Remove from heat.
In a medium-sized bowl, whisk together the eggs and egg whites. Slowly
whisk the hot lemon-sugar mixture into the eggs. Pour into the pie
shell and bake for 20 to 25 minutes, or until the filling is set and light
golden on top.
Let cool on rack. Before serving, dust with confectioners' sugar.
NOTES : Lemon zest, pulp and juice are combined with eggs and sugar in a
wonderful custard.
Michele, AllMagazineRecipes
WW Pointed by Mary [mnmpoms@ponyexpress.net]10/22/00
Per serving: 343.4 cals; 8.0g fat (1.9g sat fat); 5.8mg chol; 66g carb;
0.7g fiber; 4.8g protein; 219mg sodium
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 341 Calories; 8g Fat (20.0%
calories from fat); 5g Protein; 66g Carbohydrate; 1g Dietary Fiber; 51mg
Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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