Search
by Ingredient

Double-Crust Lemon Pie

StarStarStarHalf starEmpty star

Submitted by isieman

YIELD

1 Pie

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

1 1
EACH EACH PASTRY
for double crust *
1 ¼ 296
CUPS ML SUGAR
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
D D SALT *
¼ 59
CUP ML BUTTER
or margarine, softened
3 3
LARGE LARGE EGGS
1 5
TEASPOON ML LEMON ZEST
grated
1 1
MEDIUM MEDIUM LEMON
un, thinly sliced *
½ 118
CUP ML WATER
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 411 33% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 136mg 6%
Total Carbohydrate 22g 22%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 11% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
More health news

    Email this recipe