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-> [Desserts, Fruits, Lemon, Tarts & Pies] -> [Double crust lemon pie Recipe] |
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Double crust lemon pie
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| Artist: |
_ |
| Categories: |
Desserts, Fruits, Lemon, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | Pastry for Two-Crust Pie | | 1/4
| cup | Cornstarch | | 1/4
| cup | Water | | 1 1/2
| cup | Boiling water | | 1 1/2
| cup | Sugar | | 2
| tbsp | Grated lemon peel | | 1
| tbsp | Butter or margarine | | 2
| | Eggs, slightly beaten | | 1/4
| cup | Lemon juice |
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Procedures:
| 1 | Blend cornstarch with ?cup water. | | 2 | Add boiling water. | | 3 | Cook and stir over medium heat until mixture comes to a boil and is very thick and clear. | | 4 | Add sugar, lemon peel and butter. | | 5 | Cool. | | 6 | Stir in eggs and lemon juice. | | 7 | Turn into pastry-lined 9-inch pie pan. | | 8 | Add top crust; flute edges and cut vents. | | 9 | Bake in moderate oven (375 degrees) for 30 minutes, then in hot oven (425 degrees) for 5 to 10 minutes or until top of pie is golden. | | 10 | Cool on rack before serving. | | 11 | Approximate values per serving, filling only: 199 calories, 3 g fat, 57 mg cholesterol, 42 g carbohydrates, 31 mg sodium, 13 percent calories from fat |
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