Try this Lemon Pie (Triple Lemon Pie) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
For the crust, crush the cookies in a food processor. Place in a large mixing bowl. mix sugar and lemon zest into crumbs with a fork until combined. Add butter and incorporate until the mixture clings together.
Press crumbs evenly onto bottom and sides of a 9 inch pie plate. Bake crust until lightly browned, about 8-10 minutes. Cool.
For the filling, beat yolks with a hand mixer on medium high until light and fluffy, 3-5 minutes. Slowly pour in condensed milk while beating the mixture on medium high until thick and creamy, about 3 minutes. Add lemon juice and zest and continue beating on medium low until combined. Pour filling into cooled crust.
Bake pie until center is set, yet still jiggly, 10-12 minutes. Cool and refrigerate pie until chilled, 3-4 hours or overnight.
For the whipped cream, beat cream in a large bowl until soft peaks form. Add powdered sugar, vanilla and lemon. Continue whipping to medium peaks. Serve each slice of pie with whipped cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 224 | ||
Calories from Fat: 111 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 139.9mg | 43 % | |
Sodium 107.7mg | 4 % | |
Potassium 208.4mg | 5 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 22.9g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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