Sunny Lemon Pie
Yield
2 9-inch piesPrep
15 minCook
30 minReady
5 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for two single crust 9 inch pies, prebaked for 5 minutes, and cooled |
* |
| 6 | large |
eggs
plus 2 egg yolks |
|
| 1 | cup |
lemon juice
fresh , (5 to 6 lemons) |
|
| ½ | cup |
orange juice
fresh (1 large orange) |
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
extract |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for two single crust 9 inch pies, prebaked for 5 minutes, and cooled |
* |
| 6 | large |
eggs
plus 2 egg yolks |
|
| 237 | ml |
lemon juice
fresh , (5 to 6 lemons) |
|
| 118 | ml |
orange juice
fresh (1 large orange) |
|
| 355 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
extract |
|
| 2.5 | ml |
lemon zest
grated |
|
| 1 | pinch |
salt
|
*
|
Directions
Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla, lemon zest, and salt until the mixture is combined but no bubbles or froth has formed.
Pour the mixture into the baked shells and bake 30 to 35 minutes or until the filling is deep golden on top.
Cool thoroughly on a rack before serving.
