Double Crust Lemon Pie Recipe
Servings: 6
Ingredients
- 1 1/4 c. sugar
- 1 tbsp. cornstarch
- 3 Large eggs, beaten
- 2 tbsp. melted butter
- 2 teaspoon grated lemon peel
- 1/2 c. fresh lemon juice
- Pastry for 2 crust pie
Directions
- Stir together the sugar and cornstarch. Beat in the Large eggs, butter, lemon rind, and lemon juice. Place the bottom crust in a 9" pie pan, pour in the lemon filling and top with the second crust. Brush the top crust with an egg glaze (1 egg, beaten with 1 Tbsp. water). With a sharp knife, cut a few steam vents in the top crust. Bake in a preheated 400 degree oven for 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 72 | 27% |
| Total Fat 8.06g | 10% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 100mg | 4% |
| Potassium 75mg | 2% |
| Total Carbs 47.07g | 13% |
| Dietary Fiber 0.3g | 1% |
| Sugars 42.41g | 28% |
| Protein 4.32g | 7% |
