Double Or Two Crust Lemon Pie Recipes

DOUBLE (OR TWO) CRUST LEMON PIE

Double (Or Two) Crust Lemon Pie image

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!

Provided by Karen..

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

Mix cornstarch with 1 1/4 cups sugar.
Beat eggs well in electric mixer.
Add sugar and cornstarch mix, melted butter, lemon juice and water.
Mix until well blended.
Pour into unbaked pie shell.
Cover with top crust.
Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
Make slit in top of pie for steam to escape.
Bake at 400° for 35 minutes.

Nutrition Facts : Calories 414.1, Fat 19.7, SaturatedFat 6.1, Cholesterol 87, Sodium 280.8, Carbohydrate 55.4, Fiber 1.8, Sugar 33.3, Protein 5.2

SHAKER DOUBLE CRUST LEMON PIE

Shaker Double Crust Lemon Pie image

Make and share this Shaker Double Crust Lemon Pie recipe from Food.com.

Provided by Diana Adcock

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 large lemons
2 cups sugar
1/2 teaspoon salt
4 eggs
1 double crust pie crust
water
sugar, for dusting

Steps:

Grate and reserve peel from both lemons.
Pare, removing the white membrane.
Slice lemons paper thin, then quarter.
Place lemons in a glass bowl with the grated peel, sugar and salt.
Toss lightly and let set.
Preheat oven to 425 degrees.
Prepare pastry and line your pie plate.
Beat eggs to foamy.
Pour eggs over lemon/sugar mixture and mix well.
Pour into prepared pie plate, top, flute edges.
Brush with water and dust with sugar.
Cover edges with foil (remove the last 15 minutes of baking).
Bake for 40-45 minutes.

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