Shaker Double Crust Lemon Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Original poster is Jeff Viets. Ingredients:
2 large lemons |
2 cups sugar |
1/2 teaspoon salt |
4 eggs |
1 double crust pie crust |
water |
sugar, for dusting |
Directions:
1. Grate and reserve peel from both lemons.
2. Pare, removing the white membrane.
3. Slice lemons paper thin, then quarter.
4. Place lemons in a glass bowl with the grated peel, sugar and salt.
5. Toss lightly and let set.
6. Preheat oven to 425 degrees.
7. Prepare pastry and line your pie plate.
8. Beat eggs to foamy.
9. Pour eggs over lemon/sugar mixture and mix well.
10. Pour into prepared pie plate, top, flute edges.
11. Brush with water and dust with sugar.
12. Cover edges with foil (remove the last 15 minutes of baking).
13. Bake for 40-45 minutes.
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