Lemon Crumb Pie
Lemon Crumb Pie is marvelous! This yummy and irresistible pie is filled with lemon zest and lemon juice. It's sweet and tart and so mouthwatering you won't want to stop eating! Wonderful dessert for family, company or holiday dinners. This recipe makes two small 7-inch pies.
- 2 large lemons
- 1 cup sugar
- 2 large eggs
- 2 cups boiling water
- 2 7-inch deep dish pie crusts
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup sugar
- 2 tsp. baking powder
- 8 tbsp. unsalted butter cold (1 stick)
Squeeze juice from lemons into a mixing bowl.
Discard remaining lemon pulp; add zest.
Add sugar, eggs and boiling water.
Stir to combine.
Divide pie filling evenly between prepared pie crusts.
Sprinkle each with crumb mixture.
Place pies on a cookie sheet to catch any drips while baking.
Bake at 350 degrees for 45-60 minutes, or until mixture is set.
Combine flour, sugar and baking powder.
Cut in butter with a pastry blender until coarse crumbs form.
Divide topping and sprinkle evenly over top of each pie.
Bake as directed above.
Yields two 7-inch pies.
NOTE: This cannot be made in one 9-inch or 10-inch deep dish pie crust, or the lemon filling will overflow the pie plate.
NOTE: I used 8 tablespoons of butter rather than two from the original recipe. The topping was too dry and didn’t cook well enough that way. The topping needed more butter to set up properly while baking.
© Can’t Stay Out of the Kitchen
Calories: 321kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 42mgSodium: 193mgPotassium: 103mgFiber: 0.2gSugar: 26gVitamin A: 250IUVitamin C: 5mgCalcium: 70mgIron: 0.7mg