Best Double Crust Lemon Pie Recipes

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DOUBLE CRUST LEMON PIE



Double Crust Lemon Pie image

I've been making this for years, it's always a big hit with lemon lovers!

Provided by Valerie Kennon

Categories     Pies

Time 1h10m

Number Of Ingredients 12

1/4 c cornstarch
1/4 c water
1 1/12 c boiling water
1 1/2 c sugar
2 Tbsp grated lemon rind
1 Tbsp butter
2 eggs slightly beaten
1/4 c lemon juice, fresh
pastry for double-crust 9" pie
1 1/2 Tbsp shortening (i use crisco) to brush crust
1 1/2 Tbsp milk - to brush crust
sprinkling of flour to brush crust

Steps:

  • 1. 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.
  • 2. Hint: Freeze a whole lemon, then grate. Keep in the freezer for recipes like this or as a easy addition to teas, soups...etc.

DOUBLE (OR TWO) CRUST LEMON PIE



Double (Or Two) Crust Lemon Pie image

I have been searching for a double or two-crust lemon pie for years and finally found this at BakingBits. If anyone else out there does not like meringue, this pie is for you!

Provided by Karen..

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 pastry for a double-crust 9-inch pie
1 tablespoon cornstarch
1 1/4 cups sugar
3 large eggs
2 tablespoons butter, melted
1/3 cup fresh lemon juice
3 tablespoons water
2 teaspoons freshly grated lemon zest
1 tablespoon sugar

Steps:

  • Mix cornstarch with 1 1/4 cups sugar.
  • Beat eggs well in electric mixer.
  • Add sugar and cornstarch mix, melted butter, lemon juice and water.
  • Mix until well blended.
  • Pour into unbaked pie shell.
  • Cover with top crust.
  • Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
  • Make slit in top of pie for steam to escape.
  • Bake at 400° for 35 minutes.

Nutrition Facts : Calories 414.1, Fat 19.7, SaturatedFat 6.1, Cholesterol 87, Sodium 280.8, Carbohydrate 55.4, Fiber 1.8, Sugar 33.3, Protein 5.2

DOUBLE LEMON PIE IN COCONUT CRUST



Double Lemon Pie in Coconut Crust image

This was a finalist in the Honolulu Advertiser's "My Best Recipe" contest, 1990. It was originally printed in a California newpaper in the 60's. Prep time does not include chilling time.

Provided by Chilicat

Categories     Pie

Time 55m

Yield 1 pie

Number Of Ingredients 15

1 cup flour
1/3 cup butter
1/2 teaspoon salt
1/3 cup toasted coconut
2 tablespoons ice water
1 1/4 cups sugar
4 tablespoons cornstarch
3 tablespoons flour
1/8 teaspoon salt
2 cups hot water
3 egg yolks
3 tablespoons butter
1 teaspoon grated lemon peel
1/2 cup lemon juice
1 1/2 cups whipping cream, whipped

Steps:

  • For crust, sift flour and salt, cut in butter, add toasted coconut.
  • Add water, then mix.
  • Roll dough to fit a 9-inch pie pan.
  • Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
  • For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
  • Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
  • Cook 5 minutes more. Add lemon peel and juice. Cool.
  • Put 1/2 of the filling in the bottom of the crust.
  • Mix half of the whipped cream with remainder of filling and spread on top.
  • Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
  • Chill for at least 4 hours or overnight.

Nutrition Facts : Calories 4075, Fat 259.9, SaturatedFat 163.8, Cholesterol 1309.6, Sodium 2319.6, Carbohydrate 421.6, Fiber 9.6, Sugar 256, Protein 33.5

SHAKER DOUBLE CRUST LEMON PIE



Shaker Double Crust Lemon Pie image

Make and share this Shaker Double Crust Lemon Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 large lemons
2 cups sugar
1/2 teaspoon salt
4 eggs
1 double crust pie crust
water
sugar, for dusting

Steps:

  • Grate and reserve peel from both lemons.
  • Pare, removing the white membrane.
  • Slice lemons paper thin, then quarter.
  • Place lemons in a glass bowl with the grated peel, sugar and salt.
  • Toss lightly and let set.
  • Preheat oven to 425 degrees.
  • Prepare pastry and line your pie plate.
  • Beat eggs to foamy.
  • Pour eggs over lemon/sugar mixture and mix well.
  • Pour into prepared pie plate, top, flute edges.
  • Brush with water and dust with sugar.
  • Cover edges with foil (remove the last 15 minutes of baking).
  • Bake for 40-45 minutes.

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