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Recipe for Double-Crusted Lemon Pie | Almanac.com

Double-Crusted Lemon Pie

Photo Credit
Sam Jones/Quinn Brein
Yield
Serves 6 to 8.
Course
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.

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
Instructions

Preheat oven to 425°F. 
In a saucepan, blend cornstarch and 1/4 cup of water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. Add sugar, lemon zest, and butter. Set aside to cool. Stir in eggs and lemon juice. 
Pour into unbaked pie shell. Cover with top crust, seal edges, then brush with shortening and milk. Lightly sprinkle flour over the entire top crust. Using a sharp knife, cut vents into crust. Bake for 10 minutes, then reduce heat to 375°F. Bake for 30 minutes more.

Transfer to cooling rack for at least 2 hours before serving.