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Lemon Cream Pie Recipe
|Baked 9 inch pie shell||1|
|Sweetened condensed milk||2 Can (20 oz) (2 2/3 Cup)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 1⁄2 Tablespoon|
|Cream||1⁄2 Cup (8 tbs), whipped (Light Or Heavy)|
|Confectioners sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 3444 Calories from Fat 1001
% Daily Value*
Total Fat 111 g171.5%
Saturated Fat 57.6 g288%
Trans Fat 0 g
Cholesterol 200.9 mg
Sodium 1889.7 mg78.7%
Total Carbohydrates 566 g188.7%
Dietary Fiber 5.9 g23.8%
Sugars 383.7 g
Protein 57 g113.7%
Vitamin A 35.3% Vitamin C 213.2%
Calcium 192.3% Iron 20.2%
*Based on a 2000 Calorie diet
Stir until thoroughly blended, then pour into baked pie shell.
Chill until firm enough to cut.
Just before serving, spread top of pie with whipped cream to which the sugar has been added.
If light cream is used, whip as in Whipped Light Cream, Method II.