this lemon pie, the lemons must be paper thin. The pie doesn't turn
out like it should if they aren't.
double crust for 9" pie pan
large thin skinned lemons
oven to 450°F.
lemons paper thin, rind and all. Combine with the sugar, mixing
well. Let lemons stand for 2 hours, stirring occasionally. Add beaten
eggs to lemons. Mix well. Pour this into pie crust, arranging lemon
slices evenly. Cover with the top crust. Cut several slits near
the center of the pie. Bake at 450°F for 15 minutes, then reduce
heat to 375°F and bake for 20 more minutes. The pie is done
when a knife inserted near the edge of the pie comes out clean.
Cool pie before serving.
Adapted from Fredericksburg Home Kitchen Cook Book, 12th Edition,
1978. One of the best community cookbooks I own.
© 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.
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