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Preparation time: 1/2 hour plus at least 12 hours
for soaking and refrigeration.

Baking time: 45 minutes to 1 hour

Lemon filling:
2 large lemons
2 cups granulated sugar
4 eggs, beaten well
1 tablespoon cream
1 Double crust dough for 9-inch pie

Day 1: Filling:

Wash lemons; cut off both ends and discard.
Slice lemons very thinly, rinds and all. Remove seeds. Place in a
mixing bowl and cover with sugar. Stir to mix well. Cover bowl and set
in refrigerator overnight. Soaking overnight in sugar removes bitterness from
lemon slices.

Day 2: Assembly:

Roll out the two portions of pie dough on a floured board. Line a 9-inch pie plate with larger
portion of pastry.

Preheat oven to 450 degrees F.

Beat eggs until yolks and whites are well-mixed. To the lemon
mixture, gently fold in the eggs (the sugar will have dissolved into a
syrup). Pour into the pie shell. Arrange slices evenly in pie shell.

Cut vent holes in the second piece of pie dough and top pie. Crimp (squeeze together) edges well to prevent leaking. Brush the top crust with the cream.

Place pie on a cookie sheet and bake for 15 minutes.

Reduce heat to 350 degrees F and bake for 25 to 30 minutes longer, or
until a knife inserted near rim of pie comes out clean. Center of pie
will continue to set as it cools. Cool before serving. Serve at room
temperature or chilled.

Makes one 9-inch pie