Double-Crust Lemon Pie Recipe


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Double-Crust Lemon Pie Recipe from the Recipes 4U Collection

 

Double-Crust Lemon Pie Recipe

Recipe Ingredients

1 pastry for 8 dbl-crust pie
1 sugar
2 tbsp flour
1 dash salt
1/4 cup butter or margarine softened
3 eggs
1 tsp grated lemon peel
1 medium lemon, unpeeled thinly sliced
1/2 cup water
1/2 tsp ground cinnamon

Recipe Preparation

On floured surface, roll out half of pastry and fit into 8-inch pie
pan. Mix 1 1/4 cups sugar, flour and salt. Blend in butter. Reserve
about 1 teaspoon egg white and beat remaining eggs well. Add eggs to
sugar mixture, then mix in lemon peel, lemon slices and water. Turn
into pastry shell. Roll out remaining pastry and fit over pie. Cut
slits in top and seal and flute edges of pastry. Brush top of pie
with reserved egg white. Mix 2 teaspoons sugar with cinnamon and
sprinkle over pie. Bake at 400F 30 to 35 minutes. Serve warm.

 

 

Servings: 8

 

 

 

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Double-Crust Lemon Pie Recipe from the Recipes 4U Cookbook

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This Double-Crust Lemon Pie Recipe is one of our Baking Recipes, which came to us from submissions from site visitors and `free to use` sources. Of course, as we have more than 50,000 recipes it is not possible to prepare and eat every recipe on our website, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any thing that looks wrong, please let us know.


 

Double-Crust Lemon Pie Recipe

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