Double-Crust Lemon Pie
Submitted by isieman
Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.
YIELD
1 PiePREP
25 minCOOK
35 minREADY
1 hrsThis is a Shaker-style lemon pie that uses the whole lemon, sliced paper-thin right into the filling. The rind softens as it bakes, giving every bite an intense, honest lemon flavor you just can’t get from juice alone.
The filling is simple: sugar, butter, eggs, lemon zest, and those gorgeous lemon slices all nestled inside a flaky double crust. A brush of egg white and a sprinkle of cinnamon sugar on top adds a warm, golden crunch.
Serve this one warm from the oven when the filling is still slightly jiggly and the crust is shatteringly crisp. It’s the kind of pie your great-grandmother would have been proud to set on the table.
Kitchen Tips
- Slice the lemon as thin as humanly possible so the rind softens completely during baking
- Cut generous steam vents in the top crust so the filling bubbles up without splitting the pastry
- Best served warm the day it’s baked, though it reheats well for a few seconds in the microwave
Ingredients
Directions
On floured surface, roll out half of pastry and fit into 8-inch pie pan.
Mix 1¼ 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 400℉ (200℃) 30 to 35 minutes. Serve warm.
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