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Recipe tags: Bake, Egg, Pie, Vegetarian

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Desserts

Lemon Cake-Pie

Recipe submitted by DaVita patient Peggy from Missouri.

Yield:  8 portions                     

Serving size: 1/8 of 9" pie

Ingredients

• 1 cup white sugar
• 1 tablespoon unsalted butter
• 2 eggs, separate yolks and whites
• 2 tablespoons all-purpose flour
• 2 teaspoons grated lemon peel
• 2 tablespoons fresh lemon juice
• 1 cup milk
• 9" pie shell, unbaked

Preparation

1. Preheat oven to 450° F. 
2. Beat sugar and butter until creamed.  Add beaten egg yolks and stir.
3. Add flour, lemon peel, lemon juice and milk. Stir to mix 
4. Beat egg whites until stiff, but not dry, until peaks form. Fold egg whites into lemon mixture and mix gently—do not over mix.
5. Pour filling into pie shell and bake at 450° F for 10 minutes. Reduce heat to 325° F and continue baking for 20 minutes, or until filling sets and top is golden brown.

Nutrients per serving

• Calories: 263
• Protein: 4 g
• Carbohydrate: 37 g
• Fat: 11 g
• Cholesterol: 62 mg
• Sodium: 168 mg
• Potassium: 81 mg
• Phosphorus: 65 mg
• Calcium: 47 mg
• Fiber: .4 g

Renal Food Choices

• 1 starch
• 2 fat
• 1 high calorie

Carbohydrate Choices

• 2-1/2 

Helpful hints

• Due to high carbohydrate content, this recipe is not recommended for persons with diabetes unless portion reduced to 1/2-piece of recommended serving size.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Anne B. says:

I made this twice. You do need to cook the pie shell slightly before filling. Also, I had to cook the filling more like 35 minutes. It is a good pie - shield the crust with tin foil while baking.

Reviewed: Nov. 28, 2009, 2:05 PM  -  Inappropriate review?   

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