2 ea Large Lemons 4 ea Eggs
2 c Sugar 2 ea Pastry Crusts
1/2 ts Salt
Grate and reserve peel from both lemons (2 full tsp). Pare lemons,
removing white membrane. Cut lemons into very thin slices and quarter
slices. Place slices in bowl with lemon peel, sugar and salt; let
set. Heat oven to 425 deg. Prepare pastry. Beat eggs until foamy.
Pour over lemon slices and sugar; mix well. Pour into pastry-lined
pie plate. Cover with top crust, seal and flute. Brush crust with
water and sprinkle with sugar. Cover edges with foil to prevent
excessive browning. Remove foil during last 15 minutes of baking.
Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon
you will enjoy this old Shaker recipe!
Jeff Viets
Yields
8 servings