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

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

Step-By-Step

1In 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.
2Hint: Freeze a whole lemon, then grate. Keep in the freezer for recipes like this or as a easy addition to teas, soups...etc.

About Double Crust Lemon Pie

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