French Lemon Pie
Yield
1 piePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie crust | |||
| ¾ | cup |
whole-wheat flour
|
|
| ¼ | pound |
butter
|
|
| 2 | tablespoons |
water
|
|
| Filling | |||
| 1 | each |
lemon
|
|
| 4 | tablespoons |
butter
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie crust | |||
| 177 | ml |
whole-wheat flour
|
|
| 113.4 | g |
butter
|
|
| 3E+1 | ml |
water
|
|
| Filling | |||
| 1 | each |
lemon
|
|
| 6E+1 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
sugar
|
|
Directions
Preheat the oven to 425 degrees F.
Make crust: Mix flour and butter in a food processor.
Add water and form a dough.
Press into a pie pan.
MAKE FILLING: Grate the lemon peel.
Press the juice out of the lemon.
Melt the butter.
Beat the egg with sugar, the melted butter, lemon juice and lemon peel.
Pour the filling into the pie crust.
Bake in oven for about 30 minutes at 425 degrees F.
Let the pie cool down.
