Two-Crust Lemon Pie

Name: Two-Crust Lemon Pie
Ingredients: 1/4 c. cornstarch; 1 1/2 c. boiling water; 2 Tbsp. grated lemon rind; 2 eggs, slightly beaten; 1 Tbsp. milk; 1/4 c. water; 1 1/2 c. sugar; 1 Tbsp. butter; 1/4 c. lemon juice; 1 Tbsp. sugar

10 ingredients

2 steps

Ingredients

1/4 c. cornstarch
1 1/2 c. boiling water
2 Tbsp. grated lemon rind
2 eggs, slightly beaten
1 Tbsp. milk
1/4 c. water
1 1/2 c. sugar
1 Tbsp. butter
1/4 c. lemon juice
1 Tbsp. sugar

Directions

1

Combine cornstarch and the 1/4 cup water in a 3-quart saucepan. Add boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute until thickened. Stir in sugar, lemon rind and butter; cool. Stir in eggs and lemon juice. Pour mixture into a 9-inch pastry lined plate.
2

Roll out remaining pastry, cut slits for steam to escape. Adjust over filling; flute to make stand up edge. Brush top with 1 tablespoon milk. Sprinkle with 1 tablespoon sugar. Bake in a 375° oven for 30 minutes, then at 425° for 10 minutes or until golden.