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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 400.
2. Roll out 1/2 of the dough into 9-inch circle; Cut into 6 wedges; Place wedges on cookie sheet.
3. 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.
4. Grate yellow part of rind; Peel and slice lemons very thinly; Set aside.
5. Cream butter, 1 1/2 cups sugar and flour in mixer bowl; Beat in eggs, then beat in water.
6. Stir in reserved lemon slices and grated rind.
7. Roll out remaining pastry to form 9-inch pie shell.
8. Pour lemon mixture into prepared pie shell.
9. Bake at 400 degrees for 25-30 minutes.
10. Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.
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