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Double-crust lemon pie
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| Artist: |
_ |
| Categories: |
Fruits, Lemon, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | Pastry for 8" dbl-crust pie | | | Sugar | | 2
| tbsp | Flour | | 1
| dash | Salt | | 1/4
| cup | Butter or margarine | | | - softened | | 3
| | Eggs | | 1
| tsp | Grated lemon peel | | 1
| med | Lemon, unpeeled | | | - thinly sliced | | 1/2
| cup | Water | | 1/2
| tsp | Ground cinnamon |
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Procedures:
| 1 | On floured surface, roll out half of pastry and fit into 8-inch pie pan. | | 2 | Mix 1 ?cups sugar, flour and salt. | | 3 | Blend in butter. | | 4 | Reserve about 1 teaspoon egg white and beat remaining eggs well. | | 5 | Add eggs to sugar mixture, then mix in lemon peel, lemon slices and water. | | 6 | Turn into pastry shell. | | 7 | Roll out remaining pastry and fit over pie. | | 8 | Cut slits in top and seal and flute edges of pastry. | | 9 | Brush top of pie with reserved egg white. | | 10 | Mix 2 teaspoons sugar with cinnamon and sprinkle over pie. | | 11 | Bake at 400f 30 to 35 minutes. | | 12 | Serve warm |
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