Silky Lemon Pie

Name: Silky Lemon Pie
Ingredients: 1 cup all-purpose flour; 1 teaspoon sugar; 1/4 teaspoon salt; 3 tablespoons canola oil; 1 tablespoon butter, melted; 2 to 3 tablespoons cold water; 1-3/4 cups sugar; 1/2 cup lemon juice; 1 tablespoon grated lemon zest; 1/2 teaspoon salt; 3 large egg whites; 1 package (8 ounces) reduced-fat cream cheese, cubed; 2 large eggs; 1 teaspoon confectioners' sugar

14 ingredients

1 steps

Ingredients

1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, melted
2 to 3 tablespoons cold water
1-3/4 cups sugar
1/2 cup lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon salt
3 large egg whites
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large eggs
1 teaspoon confectioners' sugar

Directions

1

In a large bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough will hold together. Roll out between plastic wrap to an 11-in. circle. Freeze for 10 minutes. Remove top sheet of plastic wrap from pastry; invert onto a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Chill. In a small saucepan, combine the sugar, lemon juice, zest and salt; bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small bowl, beat egg whites and cream cheese until smooth. Beat in eggs. Gradually beat in lemon mixture. Pour into crust. Bake at 350° for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers.