Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Whole Lemon Pie




Source of Recipe


Unknown


Recipe Introduction


The entire lemon is either sliced thin or grated then baked in an egg custard.


List of Ingredients




2 lemons
4 eggs
2 cups sugar
1 pie crust, unbaked

Recipe




1. Wash lemons and slice as thin as paper, or grate in a food processor. Do not peel. Add sugar and mix well. Cover and refrigerate at least 2-4 hours or overnight until sugar is dissolved.

2. Beat eggs until frothy and stir into lemon sugar mixture. Pour mixture into unbaked pie shell. Add top pastry crust, flute edges, vent crust.

3. Bake at 425 degrees F for 15 minutes, reduce heat to 375 and bake 30 minutes longer or until custard is set (knife inserted in center comes out clean). If edges of crust brown too quickly, cover with strips of foil during baking. Serves 8.

4. Serve pie cold with a small dollop of whipped cream and a grate of lemon zest optional.