Double Crust Lemon Pie Recipes

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LEMON PIE II



Lemon Pie II image

This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze. Either way, a little Cool Whip or whipped cream on top is good.

Provided by Jan Guinn

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 (9 inch) prepared graham cracker crust
½ cup whipped cream for serving

Steps:

  • Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 48.2 g, Cholesterol 67.8 mg, Fat 27 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 13.8 g, Sodium 321.5 mg, Sugar 38.4 g

SHAKER LEMON PIE



Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 5

4 large lemons
4 cups granulated sugar
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
9 eggs, well beaten
2 egg whites, beaten with a fork

Steps:

  • Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
  • The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
  • Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

SHAKER LEMON PIE



Shaker Lemon Pie image

This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!

Provided by Susan Hissam

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 4

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
  • Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
  • Brush the top with milk and sprinkle granulated sugar on top.
  • Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g

DOUBLE (OR TWO) CRUST LEMON PIE



Double (Or Two) Crust Lemon Pie image

I have been searching for a double or two-crust lemon pie for years and finally found this at BakingBits. If anyone else out there does not like meringue, this pie is for you!

Provided by Karen..

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 pastry for a double-crust 9-inch pie
1 tablespoon cornstarch
1 1/4 cups sugar
3 large eggs
2 tablespoons butter, melted
1/3 cup fresh lemon juice
3 tablespoons water
2 teaspoons freshly grated lemon zest
1 tablespoon sugar

Steps:

  • Mix cornstarch with 1 1/4 cups sugar.
  • Beat eggs well in electric mixer.
  • Add sugar and cornstarch mix, melted butter, lemon juice and water.
  • Mix until well blended.
  • Pour into unbaked pie shell.
  • Cover with top crust.
  • Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
  • Make slit in top of pie for steam to escape.
  • Bake at 400° for 35 minutes.

Nutrition Facts : Calories 414.1, Fat 19.7, SaturatedFat 6.1, Cholesterol 87, Sodium 280.8, Carbohydrate 55.4, Fiber 1.8, Sugar 33.3, Protein 5.2

SHAKER DOUBLE CRUST LEMON PIE



Shaker Double Crust Lemon Pie image

Make and share this Shaker Double Crust Lemon Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 large lemons
2 cups sugar
1/2 teaspoon salt
4 eggs
1 double crust pie crust
water
sugar, for dusting

Steps:

  • Grate and reserve peel from both lemons.
  • Pare, removing the white membrane.
  • Slice lemons paper thin, then quarter.
  • Place lemons in a glass bowl with the grated peel, sugar and salt.
  • Toss lightly and let set.
  • Preheat oven to 425 degrees.
  • Prepare pastry and line your pie plate.
  • Beat eggs to foamy.
  • Pour eggs over lemon/sugar mixture and mix well.
  • Pour into prepared pie plate, top, flute edges.
  • Brush with water and dust with sugar.
  • Cover edges with foil (remove the last 15 minutes of baking).
  • Bake for 40-45 minutes.

SHAKER LEMON PIE



Shaker Lemon Pie image

Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 7

2 medium lemons, seeded and very thinly sliced
2 cups sugar
1/8 teaspoon salt
Dough for double-crust pie
4 large eggs, room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

  • In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.

Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.

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