Lemon Cake-Pie

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Portions:
8

Serving Size:
1/8 of 9" pie

    Diet Types:
  • CKD non-dialysis
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

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

Helpful hints

  • Due to high carbohydrate content, people with diabetes are advised to reduced the portion to 1/2-piece of recommended serving size.

Nutrients per serving

Calories 263

Protein 4 g

Carbohydrates 37 g

Fat 11 g

Cholesterol 62 mg

Sodium 168 mg

Potassium 81 mg

Phosphorus 65 mg

Calcium 47 mg

Fiber .4 g

Renal and renal diabetic food choices

  • 1 starch
  • 2 fat
  • 1 high calorie

Carbohydrate choices

2-1/2

Submitted by: DaVita patient Peggy from Missouri.

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