Double Crusted Lemon Pie Recipe

• 1/4 c. cornstarch
• 1/4 c. water
• 1 1/2 c. boiling water
• 1 1/2 c. sugar
• 2 tbsp. grated lemon rind
• 1 tbsp. butter
• 2 slightly beaten Large eggs
• 1/4 c. lemon juice
• Pastry for 2 crust pie

1. Blend cornstarch and water; add in boiling water and cook till thick and clear.
2. Add in sugar, lemon rind, and butter.
3. Cold.
4. Stir in Large eggs and lemon juice; put in pie shell.
5. Cover with top crust; spread with Crisco, lowfat milk, and sprinkling of flour.
6. Make vents.
7. Bake at 425 degrees for 10 min at 375 degrees for 30 min.

cornstarch, water, boiling water, sugar, lemon rind, butter, eggs, lemon juice, pastry

Taken from cookeatshare.com/recipes/double-crusted-lemon-pie-35162 (may not work)