two crusted lemon pie
This is a great lemon pie for the ones disliking meringue, such as me...lol!...I always peel it off, so seems like such a waste. We love this 2 crusted lemon pie though... Hope you enjoy it as much as we do...:)
prep time
15 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 - pastries for a double crust pie
- 1/4 cup corn starch
- 1/4 cup tap water
- 1 1/2 cups boiling water
- 1 1/2 cups sugar
- 2 tablespoons grated lemon rind
- 1 tablespoon butter
- 2 - eggs, slightly beaten
- 1/4 cup fresh lemon juice - about 2 lemons
- 2 tablespoons cream for brushing crust ( optional )
- - sugar for sprinkling crust ( optional )
How To Make two crusted lemon pie
-
Step 1In a medium saucepan, blend corn starch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. -
Step 2Add sugar, lemon rind and butter. Cool. Stir in eggs and lemon juice. Do not skimp on the juice.
-
Step 3Pour into unbaked pie shell. Cover with top crust, trim as needed and crimp. Brush with cream and sprinkle with sugar ( optional ) Vent the pie. Bake at 425 degree F. for 10 minutes. then lower to 375 and continue baking for another 30 minutes.
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Step 4Cool completely and enjoy!
- 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!
Comment & Reviews
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