The best delicious Double-crust Lemon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double-crust Lemon Pie recipe today!
Hello my friends, this Double-crust Lemon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Double-crust Lemon Pie is amazingly delicious, and addictive, everyone will be asking for more Double-crust Lemon Pie.
What Makes This Double-crust Lemon Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double-crust Lemon Pie.
Ready to make this Double-crust Lemon Pie Recipe? Let’s do it!
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1 Pastry for 8″ dbl-crust pie
Sugar
2 tb Flour
1 ds Salt
1/4 c Butter or margarine
– softened
3 Eggs
1 ts Grated lemon peel
1 md Lemon; unpeeled
– thinly sliced
1/2 c Water
1/2 ts Ground cinnamon
On floured surface, roll out half of pastry and fit into 8-inch pie pan.
Mix 1 1/4 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.
From
Yields
8 Servings
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