3 large eggs, separated
Dough for single-crust pie
3 tablespoons all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 cup sugar
1 cup 2% milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 cup unsweetened pineapple chunks, drained and chopped
Optional: Fresh pineapple, maraschino cherries and frozen whipped topping, thawed
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside.
In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple.
Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust.
Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25 to 30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Total Time Prep: 25 min. Bake: 35 min.
Makes 8 servings
Nutrition Facts
1 piece: 343 calories, 14g fat (8g saturated fat), 102mg cholesterol, 381mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 6g protein.