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Ingredients
Directions
- Grate entire peel off the two lemons and squeeze all the juice; set aside.
- Cream together butter and sugar. Add in Large eggs and beat well. By hand, fold in lemon juice and rind till smooth. Divide mix into two unbaked pie crusts. Bake at 425 till edges of filling begin to brown (watch carefully!). Reduce oven temperature to 300. When top of pie begins to brown, turn off oven and open oven door. Leave pie in oven till oven is cold.
- Makes 2 9 inch pies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 170 | 43% |
| Total Fat 19.04g | 24% |
| Saturated Fat 9.03g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 234mg | 10% |
| Potassium 60mg | 2% |
| Total Carbs 53.44g | 14% |
| Dietary Fiber 0.8g | 3% |
| Sugars 33.56g | 22% |
| Protein 3.34g | 5% |
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