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.


Health IndexJust EnjoyCuisine
Interest Group


 White sugar1 1⁄4 Cup (20 tbs)
 Salt1⁄2 Teaspoon
 All purpose flour2 Tablespoon
 Soft butter1⁄4 Cup (4 tbs)
 Grated lemon rind1 Teaspoon
 Lemon1 , peeled and sliced very thin
 Cold water1⁄2 Cup (8 tbs)
 Pastry1 (For Two Crust, 8 Inch Pie)

Nutrition Facts

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


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.