Two-Crust Lemon Pie Recipe
The two crust lemon pie is as the name suggests baked with the filling inside two layers of pie pastry crust. Prepared with a filling of grated lemon rind and lemon slices along with eggs, flour, butter and sugar, the two crust lemon pie is baked with egg wash brushing and cinnamon sprinkled on top.
Ingredients
| White sugar | 1 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Soft butter | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| 1 tsp. grated lemon rind | ||
| 1 lemon, peeled and sliced very thin | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Pastry for two crust, 8 inch pie | ||
Directions
Combine sugar, salt and flour, add butter and blend thoroughly with a spoon.
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.
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.
Chef
