Ingredientes para Double Or Two Crust Lemon Pie
- Pastry For A Double Crust 9 Inch Pie
- 1/4 cup cornstarch
- 1 1/4 cups granulated sugar + 1 tablespoon granulated sugar
- 4 large eggs
- Butter
- Fresh Lemon Juice
- 1/2 cup water
- Lemon Zest
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Cómo preparar Double Or Two Crust Lemon Pie
- Whisk together 1/4 cup cornstarch and 1 1/4 cups granulated sugar in a medium bowl.
- In a separate bowl, beat 4 large eggs with an electric mixer until light and frothy.
- Gradually add the sugar and cornstarch mixture to the beaten eggs. Stir in 1/2 cup (1 stick) melted unsalted butter, 1 cup fresh lemon juice, and 1/2 cup water. Mix until completely smooth and well combined.
- Pour the lemon filling into an unbaked 9-inch pie crust.
- Top with a second unbaked 9-inch pie crust. Crimp the edges to seal.
- In a small bowl, combine the zest of 1 lemon with 1 tablespoon granulated sugar.
- Sprinkle the lemon zest and sugar mixture evenly over the top crust.
- Cut several slits in the top crust to allow steam to escape during baking.
- Bake at 400°F (200°C) for 35 minutes, or until the crust is golden brown and the filling is set. If the crust browns too quickly, cover the edges with aluminum foil.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
133g
Fat
30g
Carbs
18g
