Double Crust Lemon Pie (Super Good Two Crust Lemon Pie) – a delicious recipe with crust pie, Filling, sugar, flour, eggs, freshly squeezed lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 400 degrees. In small mixing bowl whisk together the sugar and flour and set aside. In larger bowl beat the eggs until thick and creamy, add the sugar and flour and stir to combine, now add the lemon juice, zest and melted butter. Pour into pie pan with unbaked pie dough. Place top layer of dough on, crimp or flute the edge to seal and cut a few vents in the top crust. Optional: Brush with egg wash or cream and sprinkle with sugar. Refrigerate 15-30 minutes to chill the pie before baking.
2
Place in oven and bake for 35 minutes, crust will be golden brown, Remove from oven and cool on rack. Serve when pie is completely cooled. I made creme fraiche whipped cream sweetened with a little brown sugar to serve with the pie.
434
kcal
Calories
13
g
Fat
71
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 8 ingredients. The key ingredients include: Homemade or pre made pie dough enough for double crust pie here is what I use: https://food52.com/recipes..., The Filling, 1 1/4 cups sugar, 2 tablespoons flour, and more.
Yes, Double Crust Lemon Pie (Super Good Two 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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