Double Or Two 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:

• For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
• Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
• Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
• Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
• For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
• Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.

Steps:

• Thoroughly mix crust ingredients and pack into a nine inch pie pan.
• Bake at 375 degrees for 10 minutes and put aside to cool.
• Reduce oven temperature to 325 degrees.
• In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks.
• Stir until mixture thickens.
• Pour into cooled crust.
• Add cream of tartar to the egg whites and beat until almost stiff.
• Add sugar gradually, beating until stiff and glossy but not dry.
• Pile lightly on pie filling.
• Bake at 325 until lightly browned, about 15 minutes.
• Cool thoroughly.
• Hint: try to get the crust thickness very even and not too thick.

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.

Steps:

• Preheat oven to 400.
• Roll out 1/2 of the dough into 9-inch circle; Cut into 6 wedges; Place wedges on cookie sheet.
• Mix 1 1/2 T sugar and nutmeg together in small bowl; Sprinkle over pastry wedges; Bake at 400 degrees for no longer than 5 minutes, or until set; Remove from cookie sheet and set aside.
• Grate yellow part of rind; Peel and slice lemons very thinly; Set aside.
• Cream butter, 1 1/2 cups sugar and flour in mixer bowl; Beat in eggs, then beat in water.
• Stir in reserved lemon slices and grated rind.
• Roll out remaining pastry to form 9-inch pie shell.
• Pour lemon mixture into prepared pie shell.
• Bake at 400 degrees for 25-30 minutes.
• Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.

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.