Double-crust Lemon Pie
Pies & Pastries
pastry for 8" dbl-crust pie
butter or margarine,
grated lemon peel
On floured surface, roll out half of pastry and fit into 8-inch pie pan.
Mix 1 1/4 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 400F 30
to 35 minutes. Serve warm.
(C) 1992 The Los Angeles Times
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996