ucalorie Craving a classic lemon pie? Understanding the lemon pie calorie count can add a touch of awareness to each indulgent slice, helping you savour every bite while keeping track of the calories. This lemon pie recipe calorie count isn’t just about the final number, it’s a detailed look at how each ingredient contributes to the overall lemon pie calorie count. Whether you’re curious about the buttery crust or the tangy filling, knowing the lemon pie calorie count allows you to balance flavor with nutrition. Dive in to discover every detail of your lemon pie calorie count in this thorough guide.
Lemon Pie Crust
All-Purpose Flour (1 1/2 cups / 180g):
- Calories: ~654 calories
- Protein: 18g
- Fat: 2g
- Carbohydrates: 136g
- Fiber: 5g
Butter (1/2 cup / 113g, cold and diced):
- Calories: ~810 calories
- Protein: 1g
- Fat: 91g
- Carbohydrates: 0.5g
- Fiber: 0g
Sugar (1 tablespoon / 12.5g):
- Calories: ~50 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 12.5g
- Fiber: 0g
Salt (1/4 teaspoon / 1.5g):
- Calories: 0 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
Lemon pie Filling
Egg Yolks (4 large / 68g):
- Calories: ~220 calories
- Protein: 9g
- Fat: 18g
- Carbohydrates: 1g
- Fiber: 0g
Granulated Sugar (1 cup / 200g):
- Calories: ~800 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 200g
- Fiber: 0g
Lemon Juice (1/2 cup / 120g, freshly squeezed):
- Calories: ~60 calories
- Protein: 1g
- Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
Lemon Zest (1 tablespoon / 6g):
- Calories: ~4 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
Cornstarch (1/4 cup / 32g):
- Calories: ~120 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
Water (1 cup / 240g):
- Calories: 0 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
Meringue Topping Lemon pie
Egg Whites (4 large / 120g):
- Calories: ~68 calories
- Protein: 14g
- Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
Granulated Sugar (1/4 cup / 50g):
- Calories: ~200 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
Cream of Tartar (1/4 teaspoon / 1g):
- Calories: 0 calories
- Protein: 0g
- Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
Total Approximate Calories and Nutrition Breakdown for the Entire Lemon Pie:
Total Calories: ~2986 calories
Protein: ~43g
Fat: ~111g
Carbohydrates: ~450g
Fiber: ~5.3g
Note: These values are approximate, based on standard ingredient measurements. Specific brands and ingredient types can vary, so adjust calculations if needed.
Instructions for Making Lemon Pie
1: Prepare the Crust
- Mix Dry Ingredients: In a large bowl, combine 1 ½ cups (180g) all-purpose flour, 1 tablespoon (12.5g) sugar, and ¼ teaspoon (1.5g) salt. Stir well to distribute evenly.
- Cut in Butter: Add ½ cup (113g) of cold, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add 2-3 tablespoons of ice-cold water to the mixture, one tablespoon at a time. Mix gently with a fork until the dough starts to come together.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2: Bake the Crust
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish and press it gently into the bottom and sides.
- Trim and Prick: Trim the edges and use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment, and bake for another 10 minutes, or until the crust is golden brown. Let it cool completely.
3: Prepare the Lemon Filling
- Whisk Egg Yolks: In a medium bowl, whisk 4 large egg yolks until smooth. Set aside.
- Combine Dry Ingredients: In a saucepan, mix 1 cup (200g) granulated sugar and ¼ cup (32g) cornstarch. Gradually whisk in 1 cup (240ml) of water until smooth.
- Cook the Mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
- Add Lemon Juice and Zest: Stir in ½ cup (120g) of freshly squeezed lemon juice and 1 tablespoon (6g) of lemon zest. Cook for another 2 minutes.
- Temper the Egg Yolks: Slowly add a few spoonfuls of the hot mixture to the beaten egg yolks, whisking constantly to prevent curdling. Then, pour the tempered egg yolks back into the saucepan.
- Finish Cooking: Return the saucepan to the heat and cook for another 2-3 minutes, stirring constantly, until the filling is thick and smooth. Remove from heat and let it cool slightly.
4: Prepare the Meringue Topping
- Beat Egg Whites: In a clean bowl, beat 4 large egg whites with ¼ teaspoon (1g) of cream of tartar using an electric mixer on medium speed until soft peaks form.
- Add Sugar Gradually: Gradually add ¼ cup (50g) granulated sugar while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
5: Assemble the Pie
- Fill the Crust: Pour the prepared lemon filling into the baked pie crust, spreading it evenly.
- Top with Meringue: Spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal the pie. Use a spatula to create decorative peaks.
6: Bake the Pie
- Bake: Bake the pie in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
- Cool and Serve: Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
Frequently Asked Questions (FAQs)
Q1: How many servings does this lemon pie provide?
A: Typically, a standard lemon pie serves about 8 slices, which would make each slice approximately 373 calories.
Q2: Can I substitute sugar with a natural sweetener to reduce calories?
A: Yes, you can use stevia, monk fruit, or erythritol as low-calorie sweetener substitutes. However, this may alter the texture and taste slightly.
Q3: How can I make the lemon pie crust healthier?
A: Swap some of the all-purpose flour with almond flour to reduce carbohydrates and add healthy fats. Alternatively, use a graham cracker crust with whole-grain crackers to add fiber.
Q4: Is lemon pie suitable for a low-fat diet?
A: Lemon pie is relatively high in fat, especially due to the butter in the crust. For a lower-fat option, try a crustless lemon pie recipe or reduce the butter by half.
Q5: How long can I store lemon pie?
A: Lemon pie can be stored in the refrigerator for up to 3-4 days. Keep it covered to maintain freshness.
Q6: Can I make a vegan lemon pie?
A: Absolutely! Substitute the butter with vegan margarine, the egg yolks with aquafaba or a vegan egg replacer, and the meringue with whipped aquafaba. It will have a slightly different taste and texture but can still be delicious.
Leave a Reply