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Very Lemon Pie

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 8
Lemon zest, pulp and juice are combined with eggs and sugar in a wonderful custard.

1 cup all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water

3 lemons
2 cups granulated sugar
1/2 teaspoon salt
2 large eggs
3 large egg whites
Confectioners' sugar, for dusting

1. To Make the Crust:
Lightly oil a 9-inch pie plate or coat with cooking spray.

Stir together the flour, sugar and the salt in a medium bowl.

Melt butter in a small saucepan over low heat, swirling it in the pan until light brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.

2. Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the work surface. Place the dough in the center and cover with two more overlapping sheets of plastic wrap. Roll the dough with a rolling pin 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 of dough under at the rim and crimp. Chill the dough while you prepare the filling.

3. To Make the Filling:
Place oven rack in lowest position; preheat oven to 350°F/180°C.

4. Grate zest from lemons into a medium saucepan; set aside. Remove the white pith from the lemons with a sharp knife 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 the sugar and salt. Bring to a simmer over medium heat, stirring, until sugar dissolves. Remove from heat.

5. Whisk together the eggs and egg whites in a medium bowl. Slowly whisk the hot lemon-sugar mixture into the eggs. Pour into the prepared pie shell and bake in preheated oven until the filling is set and light golden on top, 20 to 25 minutes. Let pie cool on a wire rack. Before serving, dust top of pie with confectioners' sugar.

Makes 8 servings.

Source: Eating Well Magazine: January/February 1994
Date: February 27, 2002-Recipe revised on June 28, 2010


Reviewer: Mary
The recipe could be better. It calls for whisking the eggs, but it doesn't say what to do with the egg whites. (recipe needs to be troubleshooted).

Reviewer: Diana
Hi Mary, I have revised the recipe and all ingredients and instructions should be correct now. I am sorry for the inconvenience. Diana, Diana's Desserts


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