Double Crust Lemon Pie

Name: Double Crust Lemon Pie
Cuisine: United States
Ingredients: Pastry for 2-Crust Pie; ¼ c. lemon juice; 2 eggs, slightly beaten; 1 tblsp. butter or margarine; 1 tblsp. butter or margarine; 2 tblsp. grated lemon peel; 1½ c. sugar; 1½ c. boiling water; ¼ c. water; ¼ c. cornstarch

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Here’s an updated version of the sunny lemon pie Mother used to make

Ingredients

Pastry for 2-Crust Pie
¼ c. cornstarch
¼ c. water

Americas
United States
Pie
Vegetarian

Method

Blend cornstarch with ¼ c. water. Add boiling water. Cook and stir over medium heat until mixture comes to a boil and is very thick and clear. Add sugar, lemon peel and butter. Cool.
Stir in eggs and lemon juice. Turn into pastry-lined 9" pie pan. Adjust top crust, flute edges and cut vents.
Bake in moderate oven