Ingredients for Scintillating Lemon Pie
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How to Make Scintillating Lemon Pie
- Preheat oven to 400°F (200°C).
- Roll out half of the pie dough into a 9-inch circle. Cut into 6 wedges.
- Place the wedges on a baking sheet.
- In a small bowl, mix 1 1/2 teaspoons of sugar with a pinch of nutmeg. Sprinkle evenly over the pastry wedges.
- Bake for 5 minutes, or until lightly set. Remove from oven and set aside to cool.
- Grate the zest (yellow part) of 2 lemons.
- Peel and thinly slice 4 lemons.
- In a large bowl, cream together 1/2 cup (1 stick) of unsalted butter, 1 1/2 cups granulated sugar, and 1/4 cup all-purpose flour using an electric mixer.
- Beat in 4 large eggs, one at a time, followed by 1/2 cup of water.
- Stir in the reserved lemon slices and grated lemon zest.
- Roll out the remaining pie dough to form a 9-inch pie crust. Press into a 9-inch pie plate.
- Pour the lemon mixture into the prepared pie shell.
- Bake at 400°F (200°C) for 25-30 minutes, or until the filling is set.
- Arrange the baked pastry wedges on top of the filling. Bake for an additional 5 minutes, or until the filling is firm and the crust is golden brown.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
162g
Fat
47g
Carbs
21g
