| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | All newly t, Dessert | 16 | Servings | |
INGREDIENTS
| 2 | Lemons | |
| 1/2 | c | Butter |
| 2 | c | Sugar |
| 4 | Eggs | |
| 2 | Unbaked pie crusts |
INSTRUCTIONS
Grate entire peel off the two lemons and squeeze all the juice; set aside. Cream together butter and sugar. Add eggs and beat well. By hand, mix in lemon juice and rind until smooth. Divide mixture into two unbaked pie crusts. Bake at 425 until 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 until oven is cool. Makes 2 9 inch pies. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
A Message from our Provider:
“If God is your Copilot – swap seats!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 61.8mg
Sodium: 18.8mg
Potassium: 23.3mg
Carbohydrates: 25.3g
Fiber: <1g
Sugar: 25.1g
Protein: 1.6g