Lemon Pie

Shaker lemon pie is an iconic American dessert that traditionally features thinly sliced whole lemons macerated in sugar overnight, which results in a filling that is chewy, bitter, sour, and sweet all at the same time. We've updated this pie with grated lemon rind for a smoother filling.

Yield: 12 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped cream)

Ingredients

• 3  medium lemons
• 2  cups  granulated sugar
• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 3  tablespoons  all-purpose flour
• 1/4  teaspoon  salt
• 4  large eggs, lightly beaten
• 1/2  cup  heavy whipping cream
• 2  tablespoons  powdered sugar

Preparation

1. Grate 1/2 cup rind from lemons. Remove white pithy part of rind; discard. Chop lemons; discard seeds. Combine rind, chopped lemon, and granulated sugar in a large bowl; toss well. Cover and let stand at room temperature 24 hours, stirring occasionally.

2. Preheat oven to 450°.

3. Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Add flour, salt, and eggs to lemon mixture, stirring with a whisk until combined. Pour lemon mixture into crust. Bake at 450° for 15 minutes.

4. Reduce oven temperature to 375°. Shield edges of piecrust with foil; bake at 375° for 25 minutes or until filling is set. Cool completely on a wire rack.

5. Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.

Nutritional Information

Calories:

282 (32% from fat)

Fat:

9.9g (sat 4.4g,mono 1.7g,poly 0.4g)

Protein:

2.8g

Carbohydrate:

46.3g

Fiber:

0.6g

Cholesterol:

86mg

Iron:

0.4mg

Sodium:

149mg

Calcium:

21mg