Ingredients
4 fresh lemons (for zest and juice)
3/4 cup granulated sugar
3 large whole eggs, separated into yolks and whites
1 teaspoon orange zest
1/2 teaspoon vanilla extract (alcohol free)
1 cup heavy cream
1 prepared 9-inch graham cracker crust
Instructions
Chill graham cracker crust for 30 minutes.
In a bowl, whisk 3 egg yolks, sugar, and lemon juice until emulsified.
Fold in orange zest and vanilla extract into the yolk mixture.
In a separate bowl, whip 3 egg whites until stiff peaks form.
Gently fold the whipped whites into the custard base in three batches until smooth.
Pour the custard into the chilled graham cracker crust.
Bake at 350°F (180°C) for 15-17 minutes until just set.
Cool to room temperature. Refrigerate for at least 2 hours before serving.
Notes
For a lower glycemic option, reduce the sugar by 1 tablespoon.
Chilling the crust before filling prevents weeping.
If lemons are unavailable, use tangelos or calamondins for a citrus zest.
Use a prepared or homemade graham cracker crust for best results.
Ensure egg whites are cold for faster whipping.
- Prep Time: 30
- Cook Time: 17
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg