Double Crust Lemon Pie
A tangy and sweet lemon pie with a crisp double crust, perfect for citrus lovers and suitable for gatherings or casual desserts. Bright, refreshing flavors.
Ingredients
Instructions
- Combine sugar, flour, and salt in a bowl.
- Mix well and blend in softened butter thoroughly with a spoon.
- Add well-beaten eggs to the mixture.
- Blend until smooth.
- Grate the lemon rind from a medium lemon.
- Peel the lemon and slice into paper-thin slices (about 1/3 cup).
- Add 1/3 cup water, grated lemon rind, and lemon slices to the sugar mixture.
- Blend the mixture well.
- Turn the lemon filling into a pastry-lined pie pan.
- Roll out the remaining pastry for the top crust.
- Cut slits in the top crust to allow steam to escape.
- Place the top crust over the filling.
- Fold the edge of the top crust under the lower crust, seal, and flute the edges.
- Brush the top crust with reserved egg whites and sprinkle with a mixture of sugar and cinnamon.
- Bake in a moderate oven for about 1 hour.
- Cool thoroughly before serving.
Nutrition & Diet Analysis (per serving)
467
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).