Double-Crust Lemon Pie

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Servings: 8 Difficulty: Advanced
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A tangy and sweet classic dessert featuring vibrant lemon slices in a buttery crust
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This Double-Crust Lemon Pie is a nostalgic treat that balances the bright acidity of fresh lemons with a rich, egg-based custard filling. The thinly sliced lemon rounds create beautiful layers within the pie, while the cinnamon-sugar topping on the golden crust adds a warm, aromatic finish. It’s a comforting dessert that feels both elegant and homestyle, perfect for family gatherings, holiday meals, or a cozy weekend afternoon. The combination of tender pastry, juicy citrus, and subtle spice makes this recipe a standout choice for anyone who loves traditional baked goods. Serve it warm with a scoop of ice cream for the ultimate indulgence.

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Double-Crust Lemon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 109.8

Description

This Double-Crust Lemon Pie is a nostalgic treat that balances the bright acidity of fresh lemons with a rich, egg-based custard filling. The thinly sliced lemon rounds create beautiful layers within the pie, while the cinnamon-sugar topping on the golden crust adds a warm, aromatic finish. It&# 226;€™s a comforting dessert that feels both elegant and homestyle, perfect for family gatherings, holiday meals, or a cozy weekend afternoon. The combination of tender pastry, juicy citrus, and subtle spice makes this recipe a standout choice for anyone who loves traditional baked goods. Serve it warm with a scoop of ice cream for the ultimate indulgence.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. On a lightly floured surface, roll out half of the pastry dough and carefully fit it into an 8-inch pie pan, pressing gently into the bottom and sides.
  3. In a large mixing bowl, whisk together 1 1/4 cups sugar, 2 tablespoons flour, and 1 dash of salt.
  4. Cut in 1/4 cup softened butter or margarine until the mixture resembles coarse crumbs.
  5. In a separate small bowl, beat 3 eggs well, reserving about 1 teaspoon of egg white for later use.
  6. Add the beaten eggs to the sugar mixture and stir until well combined.
  7. Stir in 1 teaspoon grated lemon peel, 1 medium lemon thinly sliced and unpeeled, and 1/2 cup water.
  8. Pour the lemon filling evenly into the prepared pastry shell.
  9. Roll out the remaining pastry dough and lay it over the top of the pie.
  10. Trim the excess dough, seal the edges by crimping them with a fork, and cut several slits in the top crust to allow steam to escape.
  11. Brush the top crust lightly with the reserved teaspoon of egg white.
  12. In a small bowl, mix 2 teaspoons sugar with 1/2 teaspoon ground cinnamon, then sprinkle this mixture evenly over the top of the pie.
  13. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is set.
  14. Allow the pie to cool slightly before slicing and serving warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 109.8kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 91.5mg4%
Total Carbohydrate 13.2g5%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon pie, double crust, citrus dessert, baked pie, lemon slices, cinnamon sugar, eggs custard, pastry crust, homestyle baking, summer dessert, fruit pie, classic recipe
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