Double Crust Lemon Pie Recipes

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.

Steps:

• 1. In a medium saucepan, blend corn starch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear.
• 2. Add sugar, lemon rind and butter. Cool. Stir in eggs and lemon juice. Do not skimp on the juice.
• 3. Pour into unbaked pie shell. Cover with top crust, trim as needed and crimp. Brush with cream and sprinkle with sugar ( optional ) Vent the pie. Bake at 425 degree F. for 10 minutes. then lower to 375 and continue baking for another 30 minutes.
• 4. Cool completely and enjoy!

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.

Steps:

• In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.