Double Crust Lemon Pie – a delicious recipe with sugar, flour, salt, butter, eggs, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, flour and salt.
2
Mix well, blend in butter thoroughly with spoon.
3
Add eggs.
4
Blend until smooth.
5
Grate lemon rind from medium lemon.
6
Peel lemon, slice into paper thin slices (about 1/3 cup).
7
Add 1/3 cup water, grated lemon rind and slices to sugar mixture.
8
Blend well.
9
Turn lemon filling into pastry-lined pie pan.
10
Roll out remaining pastry.
11
Cut slits to allow escape of steam.
12
Place over filling.
13
Fold edge of top crust under lower crust, seal and flute edge.
14
Brush with egg whites and sprinkle with mixture of sugar and cinnamon.
15
Bake in moderate oven about 1 hour.
16
Cool thoroughly before serving.
369
kcal
Calories
20
g
Fat
40
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 or 1 1/2 c. sugar, 2 Tbsp. flour, 1/8 tsp. salt, 1/4 c. softened butter or margarine, and more.
Yes, Double Crust Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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