TWO CRUSTED LEMON PIE

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Two Crusted Lemon Pie image

This is a great lemon pie for the ones disliking meringue, such as me...lol!...I always peel it off, so seems like such a waste. We love this 2 crusted lemon pie though... Hope you enjoy it as much as we do...:)

Provided by Cassie *

Categories     Puddings

Time 55m

Number Of Ingredients 11

2 pastries for a double crust pie
1/4 c corn starch
1/4 c tap water
1 1/2 c boiling water
1 1/2 c sugar
2 Tbsp grated lemon rind
1 Tbsp butter
2 eggs, slightly beaten
1/4 c fresh lemon juice - about 2 lemons
2 Tbsp cream for brushing crust ( optional )
sugar for sprinkling crust ( optional )

Steps:

  • 1. In a medium saucepan, blend corn starch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear.
  • 2. Add sugar, lemon rind and butter. Cool. Stir in eggs and lemon juice. Do not skimp on the juice.
  • 3. Pour into unbaked pie shell. Cover with top crust, trim as needed and crimp. Brush with cream and sprinkle with sugar ( optional ) Vent the pie. Bake at 425 degree F. for 10 minutes. then lower to 375 and continue baking for another 30 minutes.
  • 4. Cool completely and enjoy!

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