Double or Two Crust Lemon Pie
Elevate your dessert game with this delightful Double or Two Crust Lemon Pie, a timeless treat perfect for citrus lovers. Featuring a buttery, flaky homemade crust encasing a zesty, velvety lemon filling, this pie strikes the perfect balance of sweet and tangy. The vibrant filling, made with freshly squeezed lemon juice and zest, pairs beautifully with the golden, crisp top crust brushed with an irresistible egg wash. Ideal for special occasions or as a refreshing end to any meal, this pie is baked to perfection with bubbles and bursts of citrus aroma. Serve it slightly chilled for a stunning dessert that’s both classic and crowd-pleasing.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Unsalted butter (cold, cubed)
- 0.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 6 tablespoons Ice water
- 4 Lemons (zested and juiced)
- 1 cups Granulated sugar (for filling)
- 0.25 cups Cornstarch
- 0.25 teaspoons Salt (for filling)
- 1.5 cups Water
- 2 tablespoons Unsalted butter (for filling)
- 3 Egg yolks
- 1 Egg (for egg wash)
- 1 tablespoons Milk (for egg wash)
Instructions
In a large bowl, whisk together the all-purpose flour, sugar, and salt for the crust.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie dish. Place it into the dish and trim any excess. Chill the crust while preparing the filling.
In a medium saucepan, combine the sugar, cornstarch, and salt for the filling. Gradually whisk in the water until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
Reduce the heat to low and whisk in the lemon juice, lemon zest, and butter.
In a small bowl, lightly beat the egg yolks. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them, then return the egg yolk mixture to the saucepan.
Cook for an additional 2-3 minutes, stirring constantly. Remove from heat and let cool slightly.
Pour the prepared filling into the chilled pie crust.
Roll out the second dough disc and place it over the filling to form the top crust. Trim and crimp the edges to seal, then cut small slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk for the egg wash. Brush it over the top crust evenly.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool at room temperature for at least 2 hours before serving. Refrigerate any leftovers.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 32.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
