Description
A nostalgic, zesty lemon pie featuring a unique double-crust design and a bright, translucent citrus filling that balances sweet and tart perfectly.
Ingredients
Scale
- 1/4 cup cornstarch
- 1–1/2 cups boiling water
- 1–1/2 cups sugar
- 2 tablespoons grated lemon rind
- 1 tablespoon butter
- 2 eggs, slightly beaten
- 1/4 cup lemon juice (about 2 lemons)
- Pastry for a double crust 9-inch pie
- 1–1/2 to 2 tablespoons shortening, melted
- 1–1/2 to 2 tablespoons milk
- Sprinkling of flour
Instructions
- Preheat oven to 425°F.
- In a saucepan, blend cornstarch and 1/4 cup of the water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear.
- Add sugar, lemon zest, and butter. Set aside to cool. Once cooled to room temperature, stir in eggs and lemon juice.
- Pour filling into an unbaked pie shell. Cover with the top crust and seal the edges tightly.
- Brush the top crust with melted shortening and then milk. Lightly sprinkle flour over the entire top crust.
- Using a sharp knife, cut several vents into the top crust to allow steam to escape.
- Bake for 10 minutes at 425°F, then reduce heat to 375°F and bake for 30 minutes more.
- Transfer to a cooling rack for at least 2 hours before serving to allow the filling to set.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Old Fashioned Lemon Pie