Food
Elaine Noyes’ Double-Crusted Lemon Pie
By Yankee Magazine|Feb 26 2010|
Ingredients
1/4 cup cornstarch
1/4 cup water
1 1/2 cup boiling water
1 1/2 cup sugar
2 tablespoons grated lemon rind
1 tablespoon butter
2 slightly beaten eggs
1/4 cup lemon juice (2 lemons)
Pastry for two-crust pie
Instructions
Blend cornstarch and water. Add boiling water and cook until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and juice of two lemons. Turn into pie shell. Cover with top crust spread with Crisco, milk, and sprinkling of flour. Make vents. Bake at 425° for 10 minutes, 375° for 30 minutes.
