Recipe for Double-Crusted Lemon Pie | Almanac.com

Double-Crusted Lemon Pie

Photo Credit
Sam Jones/Quinn Brein
Serves 6 to 8.
Preparation Method

Double-Crusted Lemon Pie

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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 the superb two-crust lemon pie!

You are welcome to use a homemade crust or pre-made crust. Serve when pie is completely cooled. The flavor of lemon pie is best when eaten at room temperature.

Serve with whipped cream lightly sweetened or creme fraiche whipped cream. Adding lemon zest is a nice touch, too.

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 Crisco, melted, to brush top crust
1-1/2 to 2 tablespoons milk, to brush crust
Sprinkling of flour; to brush top crust

In a medium saucepan, blend cornstarch and 1/4 cup of tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice (lemons vary in size and juiciness; don’t skimp). Turn into unbaked pie shell. Cover with top crust spread with Crisco, milk, and a sprinkling of flour. Make vents. Bake at 425 degrees F for 10 minutes, then at 375 degrees F for 30 minutes.