Prep 20 mins
Cook 30 mins
From the Elsah's Landing restaurant, Elsah, IL. A very tangy and lemony two-crust lemon pie. I'm not a meringue fan, so this is great for me! Slice the lemons as thin as possible, and I bake an extra five minutes to make sure they get cooked down.
- 2 9-inch pie shells
- 1 1⁄2 tablespoons sugar
- 1 teaspoon nutmeg
- 3 lemons
- 1⁄3 cup butter
- 1 1⁄2 cups sugar
- 3 tablespoons flour
- 3 eggs
- 1⁄2 cup water
- 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.
I have made this pie several times, actually have a copy of the recipe from The Elsah Landing cookbook. When available meyer lemons are a great option. Love the taste of the nutmeg on the pastry wedges. This is a family favorite.
First I made 8 wedges just easier! Then I sprinkled them with sugar and cinnamon. The top crust I could have done without. The lemons I blended then added to cream mixture. The filling was very yummy. I would like this so much more with a whip cream topping. Thanks for a great recipe. I will make again but with a whipped cream topping. I also served this chilled.