Double Crust Lemon Pie (Super Good Two Crust Lemon Pie)
- Homemade or pre made pie dough enough for double crust pie here is what I use: https://food52.com/recipes...
- The Filling
- 1 1/4 cups sugar
- 2 tablespoons flour
- 3 large eggs at room temperature
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted butter
- Pre heat oven to 400 degrees. In small mixing bowl whisk together the sugar and flour and set aside. In larger bowl beat the eggs until thick and creamy, add the sugar and flour and stir to combine, now add the lemon juice, zest and melted butter. Pour into pie pan with unbaked pie dough. Place top layer of dough on, crimp or flute the edge to seal and cut a few vents in the top crust. Optional: Brush with egg wash or cream and sprinkle with sugar. Refrigerate 15-30 minutes to chill the pie before baking.
- Place in oven and bake for 35 minutes, crust will be golden brown, Remove from oven and cool on rack. Serve when pie is completely cooled. I made creme fraiche whipped cream sweetened with a little brown sugar to serve with the pie.
crust pie, filling, sugar, flour, eggs, freshly squeezed lemon juice, lemon zest, butter
Taken from food52.com/recipes/16971-double-crust-lemon-pie-super-good-two-crust-lemon-pie (may not work)