Double-crust lemon pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pastry for 8\" dbl-crust pie | |
| Sugar | ||
| 2 | tablespoons | Flour |
| 1 | dash | Salt |
| ¼ | cup | Butter or margarine softened |
| 3 | Eggs | |
| 1 | teaspoon | Grated lemon peel |
| 1 | medium | Lemon; unpeeled thinly sliced |
| ½ | cup | Water |
| ½ | teaspoon | Ground cinnamon |
Directions
On floured surface, roll out half of pastry and fit into 8-inch pie pan. Mix 1¼ cups sugar, flour and salt. Blend in butter. Reserve about 1 teaspoon egg white and beat remaining eggs well. Add eggs to sugar mixture, then mix in lemon peel, lemon slices and water. Turn into pastry shell. Roll out remaining pastry and fit over pie. Cut slits in top and seal and flute edges of pastry. Brush top of pie with reserved egg white. Mix 2 teaspoons sugar with cinnamon and sprinkle over pie. Bake at 400F 30 to 35 minutes. Serve warm.
Related recipes
- 1-2-3 lemon pie
- Cream lemon pie
- Creamy lemon pie
- Creamy lemon pie #2
- Double crust lemon pie
- Double-crust apple pie
- Favorite lemon pie
- Four-layer lemon pie
- French lemon pie
- Lemon apricot pie
- Lemon cake pie
- Lemon chiffon pie
- Lemon chiffon pie #2
- Lemon crumb pie
- Lemon icebox pie
- Lemon luscious pie
- Lemon mousse pie
- Lemon pie
- Luscious lemon pie
- Our lemon pie