Belly Full · by Amy Flanigan★ 5.0 (27)
Lemon Curd Pie
NUTRITION · PER SERVING355M COOK
CAL 15%·PRO 7%
CARBS 52G70% OF CAL
0G FIBER0G ADDED0G INTRINSIC4G OTHER48G TOTAL SUGAR
FAT 9G29% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A custard-filled pie with bright lemon flavor and a pastry crust that forms during baking. Sweet and tart, this is a classic summer dessert.
dessertamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 cups granulated sugar
- 3 small lemons (, juiced and zested (about 1/3 cup juice))
- 4 large eggs
- 3 tablespoons flour
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter (,melted)
- 1 teaspoon vanilla
- 1 9-inch homemade pie crust (,par baked (or store-bought))
At a glance
PER SERVING · TIME 355M
CAL 15%·PRO 7%
CARBS 52G70% OF CAL
0G FIBER0G ADDED0G INTRINSIC4G OTHER48G TOTAL SUGAR
FAT 9G29% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 104mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 60mg
- Calcium
- 15mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.