Imagine cutting into a pie so tantalizing that it instantly transports you to a sunny citrus grove, with a perfectly golden, flaky crust and a lusciously smooth lemon filling that dances between sweet and tart. This Double Crust Lemon Pie isn't just a dessert—it's a culinary masterpiece that promises to become the star of your dinner table, leaving your guests begging for the recipe. Whether you're a seasoned baker or a kitchen novice, this American classic will elevate your dessert game and make you look like a professional pastry chef.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 6 tablespoons ice water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Instructions
- In a large mixing bowl, combine flour and 1/2 teaspoon salt for pie crust. Cut chilled butter into small cubes and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Divide dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes to allow gluten to relax.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish, carefully transferring and pressing into the bottom and sides.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and 1/4 teaspoon salt. Gradually add water, whisking to prevent lumps.
- Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. This should take about 5-7 minutes.
- In a separate bowl, whisk egg yolks. Slowly temper the egg yolks by adding a small amount of hot sugar mixture while continuously whisking.
- Pour tempered egg mixture back into the saucepan, stirring constantly. Cook for an additional 2 minutes until the filling is thick and glossy.
- Remove from heat and stir in lemon juice, lemon zest, and 2 tablespoons butter until smooth and well combined.
- Pour the lemon filling into the prepared pie crust. Roll out the second dough disc and place on top, trimming edges and crimping to seal. Cut several small vents in the top crust.
- Bake for 40-45 minutes, or until the crust is golden brown and filling is bubbling. If edges brown too quickly, cover with aluminum foil.
- Remove from oven and let cool completely on a wire rack for at least 2-3 hours to allow filling to set properly.
- Slice and serve at room temperature. Optional: dust with powdered sugar before serving.
Tips
- Keep your butter ice-cold when making the crust to ensure maximum flakiness
- Don't overwork the pie dough—mix just until it comes together to prevent tough crust
- Use fresh lemon juice and zest for the most vibrant flavor
- Temper egg yolks carefully to prevent scrambling
- Let the pie cool completely to allow the filling to set properly
- Use aluminum foil to protect crust edges if they brown too quickly
- For a glossy finish, brush the top crust with an egg wash before baking
- Serve at room temperature for the best texture and flavor experience
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
