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Lemon Crunch Pie

A delicious, lemony pie.
Course Dessert, Pie
Cuisine All-American
Keyword lemon, lemon cookies, pie
Prep Time 15 minutes
Cook Time 10 minutes
Servings 8
Calories 456kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • For the Crust
  • 1-½ cups flour
  • ½ teaspoon salt
  • ½ cup shortening
  • 4 tablespoons ice cold water
  • For the Filling 1 tablespoon butter
  • 3 eggs, separated
  • 2 whole lemons, zest and juice
  • 1-¼ cups water
  • 1-¼ cups sugar
  • 3 tablespoons cornstarch
  • For the Topping
  • ¼ cups flour
  • 14 oz bag Lemon Snap Cookies
  • cup brown sugar
  • 3 tablespoons chilled butter

Instructions

  • For the crust:
  • Combine the flour and salt in a mixing bowl. Cut in shortening with pastry blender until small pea-size pieces. Toss in cold water, one tablespoon at a time, with fork until the dough is sticky enough to hold together. Roll out dough, press into a 9-inch pie plate and crimp the edges. Bake the crust at 400ºF for 7 minutes.
  • For the filling:
  • Separate egg yolks from whites. Set whites aside for another recipe. Zest and juice the lemons. Pour the water into a medium-sized sauce pan. When it comes to a boil, mix in juice, sugar, cornstarch, and well-beaten egg yolks. Stir until well blended and cook until thick; stirring constantly. Remove from heat, quickly stir in 1 tablespoon butter until melted. Pour into the baked crust.
  • For the topping:
  • Toss the flour, lemon cookies, brown sugar and butter in a food processor and pulse for a few seconds, until it’s crumbly but not too fine. Pour over the filling, bake at 350ºF for 17-20 minutes, or until the topping is slightly brown and all the butter has melted. Cool.
  • Refrigerate for a couple hours and serve cold.

Nutrition

Serving: 1g | Calories: 456kcal | Carbohydrates: 68g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 222mg | Potassium: 103mg | Fiber: 2g | Sugar: 41g | Vitamin A: 220IU | Vitamin C: 14.3mg | Calcium: 30mg | Iron: 1.9mg