two crusted lemon pie
(6 ratings)
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...:)
(6 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For two crusted lemon pie
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2pastries for a double crust pie
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1/4 ccorn starch
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1/4 ctap water
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1 1/2 cboiling water
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1 1/2 csugar
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2 Tbspgrated lemon rind
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1 Tbspbutter
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2eggs, slightly beaten
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1/4 cfresh lemon juice - about 2 lemons
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2 Tbspcream for brushing crust ( optional )
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sugar for sprinkling crust ( optional )
How To Make two crusted lemon pie
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1In a medium saucepan, blend corn starch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. -
2Add sugar, lemon rind and butter. Cool. Stir in eggs and lemon juice. Do not skimp on the juice.
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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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4Cool completely and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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