1 Pastry for 8″ dbl-crust pie
Sugar
2 tb Flour
1 ds Salt
1/4 c Butter or margarine
– softened
3 Eggs
1 ts Grated lemon peel
1 md Lemon; unpeeled
– thinly sliced
1/2 c Water
1/2 ts Ground cinnamon
On floured surface, roll out half of pastry and fit into 8-inch pie
pan. Mix 1 1/4 cups sugar, flour and salt. Blend in butter. Reserve
about 1 teaspoon egg white and beat remaining eggs well. Add eggs to
sugar mixture, then mix in lemon peel, lemon slices and water. Turn
into pastry shell. Roll out remaining pastry and fit over pie. Cut
slits in top and seal and flute edges of pastry. Brush top of pie
with reserved egg white. Mix 2 teaspoons sugar with cinnamon and
sprinkle over pie. Bake at 400F 30 to 35 minutes. Serve warm.
Yields
8 Servings