Silky Lemon Pie Recipe

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter or stick margarine, melted
  • 2 tablespoons cold water
  • FILLING:
  • 1 3/4 cups sugar
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 3 egg whites
  • 1 (8 ounce) package reduced-fat cream cheese, cubed
  • 2 eggs
  • 1 teaspoon confectioners' sugar
  1. In a bowl, combine 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 nonstick cooking spray. Remove remaining plastic wrap. Trim edges and flute. Chill while preparing filling.
  2. In a saucepan, bring sugar, lemon juice, peel and salt to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese. Add eggs; beat until smooth. Gradually beat in lemon mixture. Pour into crust. Bake at 350 degrees F for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers.