Prep 15 mins
Cook 35 mins
My friend Minnie gave me a copy of the Holiday Cooking 2005 from the Harvey County Independent, a paper that serves her hometown. I saw this recipe in there and I had to try it. It was so good! It was so tart! It mellowed a little over the next few days, but it was still so good.
- 1 1⁄4 cups sugar
- 5 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 cup butter
- 3 eggs
- 1 teaspoon lemon zest
- 2 medium lemons, peeled, sliced, and deseeded
- 1 cup water
- 2 unbaked pie crusts
- Combine sugar, flour, and salt.
- Cream in the butter.
- Beat in the eggs one at a time until mixture is smooth.
- Add lemon zest, lemon slices, and water.
- Pour into unbaked pie crust and cover with a top crust.
- Bake at 400 degrees F for about 35 minutes, until crust is golden brown.
- Let cool.
It was my first time trying a 2 pie crust lemon pie. And wow it was good. DH doesn't like meringue so that's why I tried your recipe. I used 2 large lemons. It was enough. I used only 1 cup of sugar. Thanks Mliss. I made it with this crust : recipe#339607
Hubby says this is his new favorite pie, even over the coveted Thanksgiving bourbon pecan. It's creamy, tart, and gets even better after some time in the fridge. Of course, I cant leave well enough alone-I sprinkled a handful of frozen raspberries over half of the pie before placing the top crust. The raspberry side was also delicious and so beautiful; like pink jewels.
This pie was excellent! I used 3 regular sized lemons cut in sections to remove the pith. I'm surprized this recipe dosen't have a very high rating yet! Everyone that likes lemon needs to try this! Thanks for posting!