Double-Crust Lemon Pie
Yield
1 PiePrep
25 minCook
35 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for double crust |
* |
| 1 ¼ | cups |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | d |
salt
|
*
|
| ¼ | cup |
butter
or margarine, softened |
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | medium |
lemon
un, thinly sliced |
*
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for double crust |
* |
| 296 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | d |
salt
|
*
|
| 59 | ml |
butter
or margarine, softened |
|
| 3 | large |
eggs
|
|
| 5 | ml |
lemon zest
grated |
|
| 1 | medium |
lemon
un, thinly sliced |
*
|
| 118 | ml |
water
|
|
| 2.5 | ml |
cinnamon
ground |
|
Directions
On floured surface, roll out half of pastry and fit into 8-inch pie pan.
Mix 1¼ cups sugar, flour and salt.
Blend in butter. Reserve about 1 teaspoon egg white and beat remaining eggs well.
Add eggs to sugar mixture, then mix in lemon peel, lemon slices and water.
Turn into pastry shell. Roll out remaining pastry and fit over pie.
Cut slits in top and seal and flute edges of pastry.
Brush top of pie with reserved egg white.
Mix 2 teaspoons sugar with cinnamon and sprinkle over pie.
Bake at 400℉ (200℃) 30 to 35 minutes. Serve warm.
