No Lemon Pie
- Number of Servings: 8
Ingredients
2 TBSP Butter or Margarine.75 Cup Sugar3 Eggs, Separated.25 Cup All-Purpose flour.75 Cup water.25 Cup Cider Vinegar1 TBSP Vanillasalt8 or 9 inch prepared pie crust (unbaked)Confectioners' sugar (optional)
Stir or beat buter to soften (do not melt); add sugar and beat until well mixed. Beat in egg youlks until light; add flour, beating until all flour is mixed in.
Combine water, vinegar and vanilla; add about 1/4 cup to egg yolk mixture, stirring until well mixed.
Stir in remaining water mixture.
Beat the egg whites with a dash of salt until stiff peaks form. Fold 1/4 of the whites into yolk mixture to lighten. Gently fold in remaining whites. Pour mixture into a 8-9 inch unbaked pie shell.
Bake pie in a 425 degree oven for 10 minutes. Reduce heat to 350 and bake 30 minutes. Cool completely before cutting.
Sprinkle with confectioners' sugar, if desired.
Serving Size: 6 to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAKESGIRL82.
Combine water, vinegar and vanilla; add about 1/4 cup to egg yolk mixture, stirring until well mixed.
Stir in remaining water mixture.
Beat the egg whites with a dash of salt until stiff peaks form. Fold 1/4 of the whites into yolk mixture to lighten. Gently fold in remaining whites. Pour mixture into a 8-9 inch unbaked pie shell.
Bake pie in a 425 degree oven for 10 minutes. Reduce heat to 350 and bake 30 minutes. Cool completely before cutting.
Sprinkle with confectioners' sugar, if desired.
Serving Size: 6 to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAKESGIRL82.
Nutritional Info Amount Per Serving
- Calories: 220.3
- Total Fat: 8.1 g
- Cholesterol: 7.8 mg
- Sodium: 143.3 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 0.3 g
- Protein: 2.3 g
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