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Two Crust Lemon Pie Recipe
|Pastry for double crust pie||1|
|Sugar||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1878 Calories from Fat 354
% Daily Value*
Total Fat 39 g60.5%
Saturated Fat 14.1 g70.5%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 232.3 mg9.7%
Total Carbohydrates 378 g126.1%
Dietary Fiber 10.3 g41%
Sugars 331.2 g
Protein 25 g51%
Vitamin A 15.3% Vitamin C 148.9%
Calcium 15.3% Iron 19.9%
*Based on a 2000 Calorie diet
Chill for 30 minutes, at least.
Then divide dough in half; roll out one half and line an 8 inch pie pan.
Keep remaining dough chilled.
Grate peels from both lemons.
Peel away all white pulp and cut lemons in sections as you do oranges or grapefruit.
Discard seeds and connection tissues.
Work over a bowl to catch all juice.
Beat eggs slightly; beat sugar into eggs gradually.
Now combine egg mixture with lemon peel, lemon sections and all the juice which has seeped out of the sections.
Pour into unbaked pie shell, cover with top pastry; seal edges tightly.
Bake 15 minutes at 425°F; then at 375°F for 30 minutes or until crust is lightly brown.
Makes a very thin pie with interesting sweet sour flavor.