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“This is a recipe I'm going to make for Limon, Colorado's Heritage Days in August where they sell slices in a dining car of an old train car. Piecrust rounds are the layers, and this is a prize tested recipe from Better Homes. When I try it, I will review it. Mrs. Norma Coppenbarger was the prize winner. I'm estimating preparation time.”

Ingredients Nutrition


  1. Roll half the dough to 1/8 inch thickeness.
  2. Fit into a 9 inch pie plate.
  3. Prick bottom and sides with a fork.
  4. Bake in a 450 degree oven for 10-12 minutes.
  5. Divide remaining pastry in half.
  6. Roll each half to 1/8 inch thickness and trim one to an 8 inch circle and the other to an 8 3/4 inch circle.
  7. Place on paking sheet and prick.
  8. Bake in a 450 degree oven for 8-10 minutes and cool.
  9. Combine sugar and gelatin.
  10. Add the water, eggs, lemon peel, lemon juice and butter or margarine.
  11. Cook stirring constantly, over low heat until mixture thickens, about 10 minutes.
  12. Chill until mixture mounds.
  13. Whip whipping cream.
  14. Fold into lemon mixture.
  15. Place 1 cup filling into baked pastry shell and cover with the 8 inch pastry round.
  16. Repeat with 1 cup lemon filling and the 8 3/4 inch round.
  17. Top with remaining filling.
  18. Chill until set, 3-4 hours.
  19. Garnish with additional whipped cream if desired.

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