Two Crust Lemon Pie Recipes

DOUBLE (OR TWO) CRUST LEMON PIE

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.

LEMON MERINGUE PIE FOR TWO

Steps:

• For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
• Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
• Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
• Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
• For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
• Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.

SHAKER LEMON PIE

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.

SCINTILLATING LEMON PIE

Steps:

• Preheat oven to 400.
• Roll out 1/2 of the dough into 9-inch circle; Cut into 6 wedges; Place wedges on cookie sheet.
• Mix 1 1/2 T sugar and nutmeg together in small bowl; Sprinkle over pastry wedges; Bake at 400 degrees for no longer than 5 minutes, or until set; Remove from cookie sheet and set aside.
• Grate yellow part of rind; Peel and slice lemons very thinly; Set aside.
• Cream butter, 1 1/2 cups sugar and flour in mixer bowl; Beat in eggs, then beat in water.
• Stir in reserved lemon slices and grated rind.
• Roll out remaining pastry to form 9-inch pie shell.
• Pour lemon mixture into prepared pie shell.
• Bake at 400 degrees for 25-30 minutes.
• Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.

LEMON PIE II

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.

LEMON ZEST PIE CRUST

Steps:

• Sift flour and sugar into a large bowl. Cut in butter until it is in pea-sized pieces.
• Make a "well" in the flour mixture. Pour in water and lemon zest. Carefully fold into the flour mixture until lightly combined.
• Make another "well" and pour in lemon juice; lightly fold into the batter. Repeat with vanilla extract. Add more water if needed to bring the dough together.
• Form dough into 2 separate, equal-sized discs and cover in plastic wrap. Let rest in the refrigerator for at least 30 minutes before using.