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DOUBLE CRUST LEMON PIE 
1 1/4 c. sugar
1 tbsp. cornstarch
3 eggs, beaten
2 tbsp. melted butter
2 tsp. grated lemon peel
1/2 c. fresh lemon juice
Pastry for 2 crust pie

Stir together the sugar and cornstarch. Beat in the eggs, butter, lemon rind, and lemon juice. Place the bottom crust in a 9" pie pan, pour in the lemon filling and top with the second crust. Brush the top crust with an egg glaze (1 egg, beaten with 1 tablespoon water). With a sharp knife, cut a few steam vents in the top crust. Bake in a preheated 400 degree oven for 35 to 40 minutes.
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