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Lemon Fruit Pie

List of Ingredients






2 lemons, thinly sliced and chopped
2 cups sugar
4 eggs, slightly beaten
Double crust pie shell

Slice lemon as thin as you can, skin and all, then chop, removing all seeds. Put in bowl and stir in 2 cups sugar. Mix well and refrigerate for about 8 hours or overnight, stirring occasionally. When ready to make pie, prepare crust for a double pie shell. Beat eggs slightly and add to sugar and lemon mixture. Mix well and pour into pie crust. Add about four thin slices of butter to the pie before adding the top crust. (I also spread butter on the top crust, then add sugar so that the crust will be brown and crusty) The lemon slices can be chopped fine or left larger, whichever you prefer. Personally, I love the texture the lemon skin gives to this wonderful, rich pie.

Cook 20 minutes at 400 degrees, then 45 minutes at 375 degrees. Cooking time may vary, but pie is done when toothpick comes out clean.

Recipe