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    Double Crust Lemon Pie

    List of Ingredients




    2 large lemons
    2 cups sugar
    1/2 teaspoon salt
    pastry for 9 inch two crust pie
    4 eggs

    Recipe



    Grate enough lemon rind to measure 2 teaspoons. Peel lemons, removing all white membrane. Cut lemons into very thin slices. Place slices in bowl; add lemon peel, sugar and salt; reserve. Heat oven to 425 degrees. Prepare pastry. Beat eggs till foamy. Pour over lemon slices and sugar, mix well. Pour into pastry-lined pie plate. Cover with top crust that has slits cut into it; seal and flute. Brush crust with water and sprinkle with sugar if desired. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake till crust is golden brown, 45-50 minutes.

 

 

 

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