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Double-Crusted Lemon Pie

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 6 to 8.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Cook
Sources
More Great New England Recipes
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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 this superb two-crust lemon pie!

You are welcome to use a homemade crust or pre-made crust. Serve when the 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.

Still looking for the perfect pie crust? We love suggesting our basic pie pastry. 

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
  1. Preheat oven to 425°F. 
  2. 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. 
  3. 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. 
  4. Bake for 10 minutes, then reduce heat to 375°F. Bake for 30 minutes more.
  5. Transfer to cooling rack for at least 2 hours before serving.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Elouise (not verified)

1 year 1 month ago

So, do you really need a total of 1 3/4 cups water? A 1/4 cup to mix with the cornstarch and also 1 1/2 boiling? Or, do you take the 1/4 cup from the 1 1/2 boiling water?

Hi, Elouise. You do need 1-3/4 cup of water total. The 1/4 cup that you mix in at first is not the boiling water. 

Stephanie (not verified)

1 year 1 month ago

Is it possible to use this recipe but omit the top crust? Or is the double crust neccessary? Thanks!

Elaine Aldous (not verified)

14 years 9 months ago

This is fantastic! I've looked for a lemon pie without meringue for years and finally found this one. Lots of lemon flavor and really easy.

shari a. paynter (not verified)

1 year 9 months ago

Does this have to be refrigerated? or can is be find on the counter. I did know since it had eggs.

Hi, Shari. Great question! It is recommended that any pie containing eggs should be stored in the refrigerator.