Old Fashioned Lemon Pie
A nostalgic, zesty lemon pie featuring a unique double-crust design and a bright, translucent citrus filling that balances sweet and tart perfectly.
Ingredients
1/4 cup cornstarch
1-1/2 cups boiling water
1-1/2 cups sugar
2 tablespoons grated lemon rind
1 tablespoon butter
2 eggs, slightly beaten
1/4 cup lemon juice (about 2 lemons)
Pastry for a double crust 9-inch pie
1-1/2 to 2 tablespoons shortening, melted
1-1/2 to 2 tablespoons milk
Sprinkling of flour
Instructions
1. Preheat oven to 425°F.
2. In a saucepan, blend cornstarch and 1/4 cup of the water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear.
3. Add sugar, lemon zest, and butter. Set aside to cool. Once cooled to room temperature, stir in eggs and lemon juice.
4. Pour filling into an unbaked pie shell. Cover with the top crust and seal the edges tightly.
5. Brush the top crust with melted shortening and then milk. Lightly sprinkle flour over the entire top crust.
6. Using a sharp knife, cut several vents into the top crust to allow steam to escape.
7. Bake for 10 minutes at 425°F, then reduce heat to 375°F and bake for 30 minutes more.
8. Transfer to a cooling rack for at least 2 hours before serving to allow the filling to set.
Notes
Ensure the cornstarch mixture is completely clear before adding the other ingredients to avoid a cloudy filling.
Letting the pie cool for the full 2 hours is essential for clean slices.
Find it online: https://sweetcraftrecipes.com/old-fashioned-lemon-pie/