Ingredients
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 3 large eggs (separated into yolks and whites)
- 2/3 cup fresh lemon juice
- 1 cup whole milk
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Roll out the dough and fit it into a 9-inch pie plate. Place the pie plate on a baking sheet for stability and crimp the edges as desired.
- In a large, clean mixer bowl, beat the egg whites until stiff peaks form; set aside.
- In another bowl, beat the egg yolks, then add lemon juice and milk, mixing until well combined.
- Stir in granulated sugar, flour, and salt to the yolk mixture until smooth.
- Carefully fold the lemon-yolk mixture into the beaten egg whites, ensuring no large lumps remain, but preserve the airiness.
- Pour the batter into the pie crust and bake for 45 to 50 minutes or until golden brown and the center is set.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving, with whipped cream if desired.
Notes
For an extra zing, consider adding a bit of lemon zest to the filling.
Make sure the egg whites are beaten in a clean bowl to achieve proper stiffness.
Letting the pie cool completely is crucial for the right texture.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 27g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.