YaYa’s Two Crust Lemon Pie
Ingredients
- 2 pie crusts makes 1 pie
- 1-1/4 cups sugar
- 2 T. flour
- Dash salt
- 1/4 cup soft margarine
- 2 eggs well beaten (reserve 1 t. egg white to brush crust)
- 1 t. lemon rind grated
- 1/2 cup water
- Lemon peeled and sliced paper-thin
- Sugar and cinnamon for sprinkling
Instructions
- Combine sugar, flour, and dash salt.
- Blend in soft margarine, mix well with spoon.
- Add well-beaten eggs, blend all well together.
- Grate lemon rind, peel lemon, and slice paper-thin.
- Add water, rind, and slices to sugar mixture, blend well.
- Pour into bottom crust.
- Brush top crust with egg white and sprinkle with sugar and cinnamon.
- Bake in 400-degree oven for 30 to 35 minutes.
Yaya’s Tips for Success
- Be sure to slice your lemons paper thin. I use a very sharp paring knife or a mandolin on the thinnest setting so the peel softens during baking.
- Let your margarine come fully to room temperature before blending—it makes mixing with the sugar and flour so much easier.
- When brushing the top crust with egg white, go light and even. It helps the cinnamon sugar stick and gives a pretty golden shine.
- Keep an eye on your pie in the last five minutes—if your oven runs hot, you might want to check at 28 minutes.
Yaya’s Customization Ideas
- If you want a more intense lemon flavor, add an extra teaspoon of lemon zest or a few drops of lemon extract.
- Feel free to use butter instead of margarine if you like a richer taste—I’ve done it both ways.
- Try a decorative lattice crust or use pie dough cutters for a little flair on top.
- If you prefer, dust the top with powdered sugar after baking instead of cinnamon for a different finish.
Yaya’s Original Recipe Card
