Scintillating Lemon Pie

“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 Nutrition


  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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