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Double Crust Lemon Pie Recipe

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This recipe for Double Crust Lemon Pie is from Steve & Sandy Tope's 50th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. sugar 1 T. grated lemon zest
1 1/4 c. boiling water 1/3 c. freshly squeezed lemon juice
1/4 c. corn starch 2 large eggs + 1 yolk
1/4 c.cold water pastry for 2 crust pie
2 T. butter/oleo 1 egg white
Directions:
Directions:
Combine sugar, corn starch & cold water in medium sauce pan. Add boiling water. Bring to boil over medium heat, stirring constantly. Boil 2 minutes, remove from heat, stir in butter until melted. Add lemon zest, lemon juice, 2 whole eggs & 1 yolk(slightly beaten), blend until smooth. Let cool, stirring occasionally.

Put pastry in 9" pie pan, whip egg white and coat pastry with it. Add cooled filling,
top with pastry, trim, seal, & flute. Bake 425º F 20-25 minutes. Cool before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr + 15 min
Personal Notes:
Personal Notes:
I use Pillsbury crusts now, always stir/mix sugar & corn starch well before adding water to prevent lumps. I also brush the top crust with milk and sprinkle it with sugar before baking.

 

 

 

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