Slice of Lemon Pie II
photo by sweetcakes
- Ready In:
- 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.
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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 recipe made it into our Book #231450. 2/27/08 - We love one bowl desserts and this one is oh so simple and quick to put together! I made a lattice crust for the top, and I segmented the lemons so there would be no pith. I also used 3 lemons cause I just love lemons. Wonderful fresh lemon pie. A perfect recipe. :)
ABSOLUTELY GREAT PIE! I'm not a big fan of making meringue, so this recipe was right up my alley! This was the first time I'd ever even seen a double-crust lemon pie, & I'm glad to have made it! Another time I might take a hint from Bird's review & add another lemon or else use 2 LARGE ones! Lemon lovers, I highly recommend this dessert! You're missing out if you don't try it! [Made & reviewed as a recipenapped bonus tag in Aus/NZ Recipe Swap #14, Mar 08]