Two-Crust Lemon Pie
Two-Crust Lemon Pie is an moderately easy dinner. Made with 1/4 c. cornstarch, 1 1/2 c. boiling water, 2 tbsp. grated lemon rind, 2 eggs, slightly beaten and 1 tbsp. milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
Combine cornstarch and the 1/4 cup water in a 3-quart saucepan. Add boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute until thickened. Stir in sugar, lemon rind and butter; cool. Stir in eggs and lemon juice. Pour mixture into a 9-inch pastry lined plate.
Roll out remaining pastry, cut slits for steam to escape. Adjust over filling; flute to make stand up edge. Brush top with 1 tablespoon milk. Sprinkle with 1 tablespoon sugar. Bake in a 375° oven for 30 minutes, then at 425° for 10 minutes or until golden.
🍷 Perfect Pairings
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