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Lemon: Shaker Lemon Pie

Source of Recipe

www.ichef.com


List of Ingredients

2 large unblemished lemons
2 cups sugar
2 pie crusts
4 eggs


Recipe

Trim ends of lemons and then slice lemons as thinly as possible, discarding the seeds. Toss lemon slices with the sugar in a bowl until thoroughly mixed. Refrigerate covered overnight. Heat oven to 450ºF. Roll out one half of pastry on lightly floured surface into a 1/8" thick circle. Carefully fold in quarters, ease and unfold into a 9" pie pan. Gently press pastry against bottom and sides of the pan with fingertips. Trim overhang to 1/2". Beat eggs inmedium bowl until frothy; gently stir lemon mixture into eggs until thoroughly blended. Pour filling into prepared crust.

Roll out remaining pastry on lightly floured surface into a circle 1/8" thick. Cut 3 small air vents in center of circle. Roll pastry up on rolling pin and then unroll over top of pan, covering filling. Trim to edge of pie pan. Fold overhang over top crust, crimping decoratively with fingertips to seal. Bake pie for 15 minutes, then reduce heat to 375ºF. Bake until a small sharp knife inserted near edge of pie is withdrawn clean, about 20 minutes. Cool completely on wire rack before serving.