Double-Crusted Lemon Pie
Our vintage recipe for lemon pie is smooth and light, with just the right hint of tartness. So, if you're a fan of lemony things, we know you'll enjoy this superb two-crust lemon pie!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Pastry brush
- Cooling rack
- Pie dish
- Oven
- Stove
- Saucepan
- Measuring cup
- Spoon
- Chef's knife
Ingredients
- 1/4 cup cornstarch
- 1-1/2 cups boiling water
- 1-1/2 cups sugar
- 2 tablespoons grated lemon rind
- 1 tablespoon butter
- 2 eggs, slightly beaten
- 1/4 cup lemon juice (about 2 lemons)
- Pastry for a double crust 9-inch pie
- 1-1/2 to 2 tablespoons shortening, melted, to brush top crust
- 1-1/2 to 2 tablespoons milk, to brush crust
- Sprinkling of flour; to brush top crust
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