LEMON ZEST PIE CRUST
A refreshing twist on an ordinary pie crust. This lemon pie crust works nicely for tarts or berry-filled pies.
Provided by Emily
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Sift flour and sugar into a large bowl. Cut in butter until it is in pea-sized pieces.
- Make a "well" in the flour mixture. Pour in water and lemon zest. Carefully fold into the flour mixture until lightly combined.
- Make another "well" and pour in lemon juice; lightly fold into the batter. Repeat with vanilla extract. Add more water if needed to bring the dough together.
- Form dough into 2 separate, equal-sized discs and cover in plastic wrap. Let rest in the refrigerator for at least 30 minutes before using.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 20.3 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 36.4 mg, Sugar 6.4 g
TWO CRUSTED LEMON PIE
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...:)
Provided by Cassie *
Categories Puddings
Time 55m
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, blend corn starch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear.
- 2. Add sugar, lemon rind and butter. Cool. Stir in eggs and lemon juice. Do not skimp on the juice.
- 3. Pour 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.
- 4. Cool completely and enjoy!
DOUBLE (OR TWO) CRUST LEMON PIE
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
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
LEMON MERINGUE PIE FOR TWO
A classic lemon meringue pie should have the perfect balance of a buttery crust, tart filling and sweet meringue topping. We kept all the quintessential components but scaled it down to serve just two! By simply cutting down some ingredients and using premade miniature graham cracker pie crusts, you can make an impressive and tasty dessert for a smaller crowd.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
- Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
- Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
- Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
- For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
- Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.
TWO CRUST PIE, 9 INCHES
The best pie crust recipe I've found. Remember to use ice-cold water, and not to fiddle around with the dough too much and your crust will turn out flakey and wonderful.
Provided by Ex-Pat Mama
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt. Cut in the shortening until particles are the size of peas.
- Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
- Divide pastry into 2 equal parts. Gather each portion into a ball.
- Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
- Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
- Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.
More about "two crusted lemon pie recipes"
DOUBLE CRUST LEMON PIE (SUPER GOOD TWO CRUST …
From food52.com
Reviews 6Category DessertCuisine American
DOUBLE CRUST LEMON PIE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
THE DOUBLE-CRUSTED LEMON PIE | MERIDIAN MAGAZINE
From latterdaysaintmag.com
TWO-CRUST LEMON PIE RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
RECIPE FOR DOUBLE-CRUSTED LEMON PIE | ALMANAC.COM
From almanac.com
RECIPES > BAKED GOODS > HOW TO MAKE TWO CRUST SLICE O' LEMON …
From mobirecipe.com
TWO CRUST LEMON PIE RECIPES
From findrecipes.info
DOUBLE CRUST LEMON PIE (SUPER GOOD TWO CRUST LEMON PIE)
From plain.recipes
THE DOUBLE-CRUSTED LEMON PIE - THE PREPARED PANTRY …
From blog.preparedpantry.com
TWO-CRUST SLICE O' LEMON PIE RECIPE - RECIPELAND.COM
From recipeland.com
TWO-CRUST SLICE O' LEMON PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
DOUBLE CRUST LEMON PIE - RECIPE - COOKS.COM
From cooks.com
TWO CRUST LEMON PIE - RECIPE - COOKS.COM
From cooks.com
TWO CRUST LEMON SQUARES - RECIPES - COOKS.COM
From cooks.com
TWO CRUST LEMON PIE - RECIPES - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love