Double Crust Lemon Pie (Super Good Two Crust Lemon Pie)

April  8, 2012
0 Ratings
Photo by sdebrango
  • Prep time 1 hour
  • Cook time 45 minutes
  • Makes 8 or 9 inch pie
Author Notes

I love vintage recipes and although my Mother does not know how old this is for sure, she guesses that it was from the 1950's or earlier, this was my Grandmothers recipe, she said her quest was to find the perfect double crust lemon pie, she tried many different recipes and then found this one in the newspaper, (Mom still has the original it's so faded you cannot see the date). It's tart and sweet and lemony. Oddly, my Mom never made it for our family and until today I had never tasted this delicious pie. I am so glad she decided to share it, I love lemon pie, this is different and very nice. The actual name of the recipe is "Super Good Two Crust Lemon Pie". Serve with a dollop of sweetened whipped cream or creme fraiche whipped cream.

What You'll Need
  • Homemade or pre made pie dough enough for double crust pie here is what I use: https://food52.com/recipes...
  • The Filling
  • 1 1/4 cups sugar
  • 2 tablespoons rounded tbs of flour (not level)
  • 3 large eggs at room temperature
  • 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons water
  • 1 tablespoon lemon zest (zest of 2 lemons)
  • 2 tablespoons melted butter
  • Pinch salt
  1. Pre heat oven to 400 degrees. In small mixing bowl whisk together the sugar and flour and set aside. In larger bowl beat the eggs until thick and creamy, add the sugar and flour and stir to combine, now add the lemon juice, water, zest and melted butter. Pour into pie pan with unbaked pie dough. Place top layer of dough on, crimp or flute the edge to seal and cut a few vents in the top crust. Optional: Brush with egg wash or cream and sprinkle with sugar. Refrigerate 15-30 minutes to chill the pie before baking. Note: lemon infused sugar is fantastic sprinkled on top before baking.
  2. Place in oven and bake for 35-45 minutes (depending on your oven), crust will be golden brown, Remove from oven and cool on rack. Serve when pie is completely cooled. Serve with whipped cream lightly sweetened (I added elderflower liquor) and sprinkled with lemon zest.

See what other Food52ers are saying.

  • creamtea
  • bonheurcuisine
  • LeBec Fin
    LeBec Fin
  • lapadia
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

6 Reviews

creamtea November 25, 2015
Yum! I just love finding new things to put lemons in. To paraphrase Marilyn.
bonheurcuisine November 25, 2015
I love this pie!! I1m such a fan of lemon desserts and this one looks amazing! Great photo Suzanne! Trying it soon... :)
LeBec F. March 24, 2015
I have NEVER seen a crust more beautifully made! I was also delighted to see that the filling has no corn syrup; yay!
Also, as a fan of spanish desserts that combine lemon and almonds, i'm wondering if one can make a pate brise with almond flour/meal. (I just rcvd Alice Medrich's Flavor Flours; i must look in there.)
lapadia December 16, 2014
OMG...a double crusted lemon pie, and what a lovely photo of it!
lapadia December 16, 2014
Happy Holidays!
Janet S. November 25, 2015
Can you make a double crusted lemon pie with lemon pie filling?