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Thursday, July 14, 2011

Double Crust Lemon Pie

Double Crust Lemon Pie

1 1/4 cups white sugar
1/4 cup cornstarch
1/4 cup cold water
1 1/4 cup boiling water
2 TB butter
1 TB lemon zest
1/3 cup fresh lemon juice
2 large eggs
1 egg, separated
Pastry for double crust pie (not baked)

Combine sugar, cornstarch, and cold water in saucepan.  Add boiling water and bring to boil over medium heat, stirring constantly.  Boil for 2 minutes more.  Remove from heat and stir in butter until melted.  Add the lemon zest, lemon juice, 2 eggs plus 1 egg yolk.  Blend until smooth.  Let cool, stirring occasionally.

Preheat oven to 425 degrees.  Line a 9" pie pan with with pastry.  Brush the bottom of the crust with beaten egg white to prevent filling from soaking into the crust.  Pour cooled filling into crust and top with remaining pastry.  Brush top crust with egg white and bake for 25 minutes.  Cool on wire rack before cutting.

Recipe Source: Lillian Ulmer/Aunt Dorothy

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