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