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Two-Crust Lemon Pie

food.master's picture
The two crust lemon pie is as the name suggests baked with the filling inside two layers of pie pastry crust. Prepared with a filling of grated lemon rind and lemon slices along with eggs, flour, butter and sugar, the two crust lemon pie is baked with egg wash brushing and cinnamon sprinkled on top.
Ingredients
  White sugar 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon
  Soft butter 1⁄4 Cup (4 tbs)
  Eggs 3
  Grated lemon rind 1 Teaspoon
  Lemon 1 , peeled and sliced very thin
  Cold water 1⁄2 Cup (8 tbs)
  Pastry 1 (For Two Crust, 8 Inch Pie)
Directions

Combine sugar, salt and flour, add butter and blend thoroughly with a spoon.
Reserve 1 teaspoon egg white for brushing crust, beat the eggs thoroughly and add to sugar mixture.
Blend until smooth, add the grated lemon rind, the peeled thinly sliced lemon and the cold water and mix well.
Line an 8 inch pie plate with your favorite pastry, pour in filling and cover with top crust.
Seal and flute edge.
Brush with egg white and sprinkle with white sugar and cinnamon.
Bake at 400F for 30 to 35 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party

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