Double-Crust Lemon Pie Recipe

Name: Double-Crust Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pastry for double crust; 1 1/4 cups sugar; 2 tablespoons flour, all-purpose; 1 d salt; 1/4 cup butter or margarine, softened; 3 large eggs; 1 teaspoon lemon zest grated; 1 medium lemon un, thinly sliced; 1/2 cup water; 1/2 teaspoon cinnamon ground

Servings: persons

1 each pastry for double crust
1 1/4 cups sugar
2 tablespoons flour, all-purpose
1 d salt
1/4 cup butter or margarine, softened
3 large eggs
1 teaspoon lemon zest grated
1 medium lemon un, thinly sliced
1/2 cup water
1/2 teaspoon cinnamon ground

1
On floured surface, roll out half of pastry and fit into 8-inch pie pan.
2
Mix 1 1/4 cups sugar, flour and salt.
3
Blend in butter.
4
Reserve about 1 teaspoon egg white and beat remaining eggs well.
5
Add eggs to sugar mixture, then mix in lemon peel, lemon slices and water.
6
Turn into pastry shell.
7
Roll out remaining pastry and fit over pie.
8
Cut slits in top and seal and flute edges of pastry.
9
Brush top of pie with reserved egg white.
10
Mix 2 teaspoons sugar with cinnamon and sprinkle over pie.
11
Bake at 400F (200C) 30 to 35 minutes.
12
Serve warm.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each pastry for double crust, 1 1/4 cups sugar, 2 tablespoons flour, all-purpose, 1 d salt, 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.

Double-Crust Lemon Pie

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