Two-Crust Lemon Pie
A tangy, sweet lemon pie with a flaky crust and vibrant lemon flavor, perfect for summer gatherings or as a refreshing dessert option.
Ingredients
Instructions
- Combine cornstarch and 1/4 cup water in a 3-quart saucepan. Add boiling water and cook over medium heat, stirring constantly, until mixture comes to a boil.
- Boil for 1 minute until thickened. Stir in sugar, lemon rind, and butter; cool.
- Stir in eggs and lemon juice. Pour mixture into a 9-inch pastry lined plate.
- Roll out remaining pastry, cut slits for steam to escape. Adjust over filling; flute to make a stand-up edge.
- Brush the top with 1 tablespoon of milk. Sprinkle with 1 tablespoon of sugar.
- Bake in a 375°F oven for 30 minutes, then increase temperature to 425°F and bake for an additional 10 minutes or until golden.
Tips & Substitutions
For a richer filling, consider using more egg yolks or adding a dash of heavy cream. If you prefer a less sweet pie, reduce the sugar to 1 cup. Cornstarch can be substituted with tapioca starch for a different texture. Ensure the pie crust is well-chilled before filling to prevent sogginess. This pie is a delightful addition to any gathering, similar to American recipes like Heavenly Dream Cake.
Serving Suggestions
Serve the pie chilled or at room temperature, garnished with a dollop of whipped cream or a sprinkle of powdered sugar. It pairs beautifully with Lemon Or Lime Salad for a refreshing contrast. This dessert can also be complemented with a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, just until warmed through. This method helps maintain the crust's texture while keeping the filling delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Two-Crust Lemon Pie contains roughly 362 calories, with 5g protein, 54g carbohydrates, and 14g fat. It is a good source of iron (19% of the Daily Value), calcium (16% of the Daily Value), and vitamin C (11% 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 bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just be sure to choose a high-quality brand without additives. The taste may vary slightly, but it will still result in a delicious pie.
What can I do if my filling doesn't thicken?
If your filling doesn't thicken, it may be due to not cooking it long enough or not using enough cornstarch. Try cooking it a bit longer while stirring constantly until it reaches the desired consistency. If it doesn’t thicken after adding the eggs, consider baking it a little longer as well.
Is it possible to freeze the lemon pie?
Yes, you can freeze the lemon pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to serve, thaw it in the refrigerator overnight. However, the crust may lose some crispness upon thawing, so it's best enjoyed fresh.
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).