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.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice instead of bottled. If you need a gluten-free option, substitute the flour with almond flour or a gluten-free blend. When making the crust, chill the butter and handle the dough minimally to keep it flaky. If you're short on time, store-bought pie crust can be a great substitute.
Serving Suggestions
Serve slices of lemon pie with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. Fresh berries make a lovely garnish and add a burst of color. This pie pairs beautifully with Oat Pancakes(Heart Smart & Low Calorie) for a delightful brunch spread.
Storage & Reheating
Store leftover lemon pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds, or enjoy it cold. For best texture, avoid freezing as the filling may become watery upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Double Crust Lemon Pie contains roughly 207 calories, with 1g protein, 9g carbohydrates, and 19g fat. Note that it is relatively high in sodium, at 884mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits instead of lemon?
Yes, you can substitute lemon with lime or orange for a different flavor profile. Keep in mind that limes will be tangier, while oranges will give a sweeter twist. Adjust the sugar accordingly to balance the flavors.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is set. You can gently shake the pie; if the filling jiggles slightly but is not liquid, it’s ready. An inserted knife should come out clean when the pie is fully baked.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just make sure to cool it completely before refrigerating. This allows the flavors to meld beautifully. For the best taste, serve it within 2-3 days of baking.
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).