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Lemon Pie

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

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

Nutrition Information

  • calories 282
  • caloriesfromfat 32 %
  • fat 9.9 g
  • satfat 4.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 2.8 g
  • carbohydrate 46.3 g
  • fiber 0.6 g
  • cholesterol 86 mg
  • iron 0.4 mg
  • sodium 149 mg
  • calcium 21 mg

How to Make It

  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.