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Silky Lemon Pie

By: Taste of Home Test Kitchen

"If you love lemon, you'll delight in this delicious dessert. There's a sweet-tart burst of flavor in each bite of the silky custard-like filling."

Rate/Review | Read Reviews (8)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter or stick margarine, melted
2 tablespoons cold water
FILLING:
1 3/4 cups sugar
1/2 cup lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon salt
3 egg whites
1 (8 ounce) package reduced-fat cream cheese, cubed
2 eggs
1 teaspoon confectioners' sugar

Directions

In a bowl, combine flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough will hold together. Roll out between plastic wrap to an 11-in. circle. Freeze for 10 minutes. Remove top sheet of plastic wrap from pastry; invert onto a 9-in. pie plate coated with nonstick cooking spray. Remove remaining plastic wrap. Trim edges and flute. Chill while preparing filling.
In a saucepan, bring sugar, lemon juice, peel and salt to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese. Add eggs; beat until smooth. Gradually beat in lemon mixture. Pour into crust. Bake at 350 degrees F for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers.

Footnotes

Nutritional Analysis: One piece equals 356 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 376 mg sodium, 59 g carbohydrate, 1 g fiber, 8 g protein.