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 the oven to 350°F. Roll out the dough and place it in a 9-inch pie plate. For stability, set the pie plate on a baking sheet, and crimp the edges as desired.
- In a large clean mixer bowl, beat the egg whites until stiff peaks form but aren’t dry. Set aside.
- In another bowl, beat the egg yolks. Add the lemon juice and milk, mixing until well combined.
- Incorporate the sugar, flour, and salt into the yolk mixture, and beat until smooth.
- Carefully fold the lemon-yolk mixture into the beaten egg whites. Use a spatula to eliminate large lumps, being cautious not to deflate the egg whites.
- Pour the batter into the pastry-lined pie plate. Bake for 45 to 50 minutes until the top is golden brown and the center is set.
- Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours to allow the custard layer to set. Serve with whipped cream if desired.
Notes
Ensure egg whites are beaten in a clean bowl to achieve maximum volume.
For best results, refrigerate the pie for a few hours before serving to enhance flavor and texture.
Top the pie with homemade whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 34g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.