Recipe for double crust lemon pie (without the meringue)

Here’s my easy recipe for the best double crust lemon pie without the meringue. A perfect refreshing dessert with a citrus twist!

This double crust lemon pie is appropriate at any time of the year since lemons are available year–round. It’s a wonderful summer dessert with a refreshing citrus sourness. In winter, these lemon bars together with a warm cup of tea will cheer you up. Well, in the fall and spring, a good homemade lemon pie won’t be superfluous too.

It’s the best double crust lemon pie I’ve ever baked. The filling here is simply incredible! Its heavenly citrus taste and aroma are a real ode to lemons. Crispy shortbread dough is perfectly combined with a delicate cream, giving a certain character to the dessert and creating the perfect balance of tangy and sweet.

Can I make a lemon pie without the meringue?

My husband and kids don’t like meringue, but they adore lemons. So the question bothered me: Can I make a lemon pie without the meringue? Fortunately, I found this simple double crust lemon pie recipe. This dessert has no meringue, and instead, it’s topped with another layer of shortcrust pastry. After all, it’s simple only in preparation, its taste is far from simple! Believe me, it’s divinely delicious! You’ll love the contrast between a crispy sweet crust and a delicate tangy filling.

This from-scratch recipe for lemon pie without the meringue has been my family favorite for many years.

Tips for the best double crust lemon pie

• I always bake this cake in a standard round cake pan 24cm (9 inches) in diameter. But you can also bake it in a square or rectangular baking dish slightly larger or smaller in size. Cut it into squares – you will get wonderful shortbread crust lemon bars.
• Don’t replace butter with margarine in this recipe – it can change both the structure of the dough and its taste
• Add 2Tbsp Limoncello to the lemon pie filling if you want to intensify the flavor
• I highly recommend using freshly squeezed juice for this recipe. A store-bought bottled one is different in flavor and taste. Trust me: fresh is best here
• Let the double crust lemon pie cool completely and then chill it for at least 5 hours (ideally overnight) in the fridge. The lemon filling should set before you slice it. It tastes best when it’s super cold

How to get the most juice out of lemons

Lemon juice is the heart of this cake. Follow a few simple rules to get the most juice:

1. lemons should be at room temperature. So if you store them in the refrigerator, take them out and leave them on a table for at least 2 hours
2. take a whole lemon and roll it on the table or counter, pressing it down with your hand
3. finally cut the lemon in half and squeeze the juice out of it

How to serve this double crust lemon pie

• this homemade lemon pie is fantastic on its own. It’s bursting with fresh citrus flavor.  Sprinkle the top of the cake with some powdered sugar and garnish it with grated zest
• with a scoop of your favorite ice cream. You will get an original lemon dessert for hot summer days (and not only)
• top it with whipped cream

Ingredients

If you are a happy digital kitchen scale owner, I highly recommend using it instead of cups and spoons. Especially when it comes to baking recipes. A scale gives you far more accurate results than volume measurements (everyone scoops ingredients differently). Trust me, using a kitchen scale to measure ingredients will take your baking to a new level.

(Shortbread crust)

• 2cups + 3Tbsp (350g) flour
• ½ cup + 3Tbsp (150g) butter at room temperature
• ½ cup + 3Tbsp (150g) sugar
• grated zest of 1 lemon
• 2 eggs
• 3 ¼ tsp (15g) baking powder

(Lemon pie filling)

• ¾ cup + 3Tbsp (200g) sugar
• ½ cup (60g) cornstarch
• grated zest of 1 lemon
• juice of 2 lemons
• 1 egg
• 2cups + 1Tbsp (500ml) water

Easy recipe for lemon pie

Prepare the shortbread dough: combine the flour, sugar, butter and baking powder. Mix everything until crumbs form

Add grated zest and eggs. Knead the dough and leave it in the fridge for 30 minutes.

Now it’s time to prepare the lemon pie filling: mix sugar, starch and grated zest. Add the juice, egg and cold water

Mix well and cook over medium heat (stirring constantly) until thickened. Let it cool

Take the dough out of the fridge and divide it into 2 parts (one should be slightly larger than the other). Roll the larger part of the dough and transfer it into a baking dish and form sides.

Put the cream over the pie crust. Roll out the smaller part of the dough and cover the top of the cake with it. Fasten the edges well so that the cream does not leak out when baking. Prick the top with a fork

Preheat the oven to 350F (180°C) and bake the double crust lemon pie for 40 minutes. Leave it to cool completely and put it in the fridge for at least 5 hours (this will allow the cream to harden and it will not leak out when slicing). Bon appetit!

FAQ

Surprise your family and friends with this simple recipe for lemon pie without the meringue. This double crust pie with sweet and tangy lemon filling and battery crispy shortbread base is a great way to finish off any meal.

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