Double (Or Two) Crust Lemon Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I have been searching for a double or two-crust lemon pie for years and finally found this at BakingBits. If anyone else out there does not like meringue, this pie is for you! Ingredients:
1 pastry for a double-crust 9-inch pie |
1 tablespoon cornstarch |
1 1/4 cups sugar |
3 large eggs |
2 tablespoons butter, melted |
1/3 cup fresh lemon juice |
3 tablespoons water |
2 teaspoons freshly grated lemon zest |
1 tablespoon sugar |
Directions:
1. Mix cornstarch with 1 1/4 cups sugar.
2. Beat eggs well in electric mixer.
3. Add sugar and cornstarch mix, melted butter, lemon juice and water.
4. Mix until well blended.
5. Pour into unbaked pie shell.
6. Cover with top crust.
7. Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
8. Make slit in top of pie for steam to escape.
9. Bake at 400° for 35 minutes.
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