Double-Crusted Lemon Pie
By Yankee Magazine|Oct 03 2007|
This superb double-crusted lemon pie is smooth and light, with just the right hint of tartness.
Yield
Serves 6 to 8.
Ingredients
1/4 cup cornstarch
1/4 cup tap water
1-1/2 cups boiling water
1-1/2 cups sugar
2 tablespoons grated lemon rind
1 tablespoon butter
2 eggs, slightly beaten
1/4 cup lemon juice (about 2 lemons)
Pastry for a doublecrust 9-inch pie (see Elaine’s Pie Crust)
1-1/2 to 2 tablespoons Crisco, to brush top crust
1-1/2 to 2 tablespoons milk, to brush crust
Sprinkling of flour; to brush top crust
Instructions
In a medium saucepan, blend cornstarch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice (lemons vary in size and juiciness; don’t skimp). Turn into unbaked pie shell. Cover with top crust spread with Crisco, milk, and a sprinkling of flour. Make vents. Bake at 425 degrees F for 10 minutes, then at 375 degrees F for 30 minutes.
This is a wonderful recipe. The pie is just delicious. I made 4 different pies for Thanksgiving … apple, pumpkin, Kentucky Derby and this lemon … and this was absolutely the favorite of everyone. I would not change a thing except for the topping. I brushed the crust with cream and then sprinkled sugar on it before baking … it was fabulous.
I saw this recipe when it was first published in Yankee Magazine in 1983 and have been making it on a regular basis over the years. It is always the favorite desert whenever I have made it for special occasions or not. It is very easy to make and perfect just as the recipe reads. Just made it last week to the delight of my dinner guests. Thank you Yankee Magazine for all your recipes over the years. They are all fabulous!