My Favorite Lemon Pie Recipe

ingredients for a lemon pie

I found this simple and delicious lemon pie recipe years ago in Yankee Magazine. Elaine Noyes is from Cornish, Maine and was well known for her pies. When I was a kid and needed to bring a lunch for a field trip, Ma would pack a small lemon two-crusted pie made by Table Talk Pies, my very favorite. Elaine’s pie blows my beloved Table Talk pies out of the water.

When my dear mother-in-law was alive I would make this pie for us to share because she was as fond of lemon pie and cake as I am. I made this a few weeks ago and used the sunburst crust directions from post on Handmade Charlotte. I hope you enjoy making and sharing this delicious, sunny treat!

Elaine Noyes' Double-Crusted Lemon Pie
Serves 8
Recipe from a Yankee Magazine featured baker from Cornish, Maine
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  1. 1/4 cup cornstarch
  2. 1/4 cup water
  3. 1 1/2 cup boiling water
  4. 1 1/2 cup sugar
  5. 2 tablespoons grated lemon rind
  6. 1 tablespoon butter
  7. 2 slightly beaten eggs
  8. 1/4 cup lemon juice (2 lemons)
  9. Pastry for two-crust pie
  1. Blend cornstarch and water.
  2. Add boiling water and cook until thick and clear.
  3. Add sugar, lemon rind, and butter.
  4. Cool.
  5. Stir in eggs and juice of two lemons.
  6. Turn into pie shell.
  7. Cover with top crust spread with Crisco, milk, and sprinkling of flour.
  8. Make vents.
  9. Bake at 425° for 10 minutes, 375° for 30 minutes.
  1. The longer you cook the cornstarch, the more firm the finished lemon curd will be.
  2. Fresh farm eggs with their deep orange color will add greatly to the brightness of the curd.
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