Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Press into a 9-inch pie dish to form the crust. Bake for 15 minutes and set aside.
- In a heatproof bowl, whisk egg yolks with sugar, lemon juice, lemon zest, salt, and vanilla. Place over simmering water and whisk until thickened. Remove from heat and let cool slightly.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into lemon filling for a light, airy texture.
- Pour filling into baked crust. Bake for 20-25 minutes or until set. Cool completely.
- Prepare glaze by mixing powdered sugar with a little lemon juice and drizzle over the cooled pie. Garnish with lemon slices and mint leaves before serving.
Notes
- Keep the egg whites stiff for a light sponge texture.
- Chill the pie for at least 2 hours before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Baking, Whisking, Folding
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg