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Two-Crust Lemon Pie Recipe
|White sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Tablespoon|
|Soft butter||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon||1 , peeled and sliced very thin|
|Cold water||1⁄2 Cup (8 tbs)|
|Pastry||1 (For Two Crust, 8 Inch Pie)|
Serving size: Complete recipe
Calories 1949 Calories from Fat 667
% Daily Value*
Total Fat 75 g115.6%
Saturated Fat 35.9 g179.4%
Trans Fat 0 g
Cholesterol 756.5 mg252.2%
Sodium 1252.6 mg52.2%
Total Carbohydrates 301 g100.3%
Dietary Fiber 6.1 g24.3%
Sugars 261.3 g
Protein 27 g54.4%
Vitamin A 43.4% Vitamin C 85.2%
Calcium 14.6% Iron 25.7%
*Based on a 2000 Calorie diet
Reserve 1 teaspoon egg white for brushing crust, beat the eggs thoroughly and add to sugar mixture.
Blend until smooth, add the grated lemon rind, the peeled thinly sliced lemon and the cold water and mix well.
Line an 8 inch pie plate with your favorite pastry, pour in filling and cover with top crust.
Seal and flute edge.
Brush with egg white and sprinkle with white sugar and cinnamon.
Bake at 400F for 30 to 35 minutes.