double crust lemon pie
I've been making this for years, it's always a big hit with lemon lovers!
prep time
30 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/4 cup cornstarch
- 1/4 cup water
- 1 1/12 cups boiling water
- 1 1/2 cups sugar
- 2 tablespoons grated lemon rind
- 1 tablespoon butter
- 2 - eggs slightly beaten
- 1/4 cup lemon juice, fresh
- - pastry for double-crust 9" pie
- 1 1/2 tablespoons shortening (i use crisco) to brush crust
- 1 1/2 tablespoons milk - to brush crust
- - sprinkling of flour to brush crust
How To Make double crust lemon pie
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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.
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Step 2Hint: Freeze a whole lemon, then grate. Keep in the freezer for recipes like this or as a easy addition to teas, soups...etc.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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