Double Crust Lemon Pie

1
Valerie Kennon

By
@msval

I've been making this for years, it's always a big hit with lemon lovers!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • 1/4 c
    cornstarch
  • 1/4 c
    water
  • 1 1/12 c
    boiling water
  • 1 1/2 c
    sugar
  • 2 Tbsp
    grated lemon rind
  • 1 Tbsp
    butter
  • 2
    eggs slightly beaten
  • 1/4 c
    lemon juice, fresh
  • ·
    pastry for double-crust 9" pie
  • 1 1/2 Tbsp
    shortening (i use crisco) to brush crust
  • 1 1/2 Tbsp
    milk - to brush crust
  • ·
    sprinkling of flour to brush crust

How to Make Double Crust Lemon Pie

Step-by-Step

  1. In a medium saucepan, blend cornstarch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice (lemons vary in size and juiciness; don't skimp). Turn into unbaked pie shell. Cover with top crust spread with Crisco, milk, and a sprinkling of flour. Make vents. Bake at 425 degrees F for 10 minutes, then at 375 degrees F for 30 minutes.
  2. Hint: Freeze a whole lemon, then grate. Keep in the freezer for recipes like this or as a easy addition to teas, soups...etc.

Printable Recipe Card

About Double Crust Lemon Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Hashtag: #lemon




Show 3 Comments & Reviews

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