Lemon Cobbler

Crust
2 1/2 cups flour
1 cup shortening
1 teaspoon salt
2 tablespoons sugar
1 egg
1/2 cup water
Cobbler
3-4 lemons
sugar, as needed
butter, as needed

Grease 9x12 cassarole/cake pan.
Sift salt and flour together.
Add shortening and sugar and cut.
Add beaten egg and water.
Roll very thin.
Line pan (bottom/sides) with crust.
Slice washed lemons (as you use them) into paper-thin slices.
Cover bottom crust with overlapped slices.
Sprinkle 1/3 to ½ C sugar over slices.
Add butter (in pat-sized pieces) liberally.
This is a complete layer.
Add layers until you run out of vertical space or crust.
Bake in 325 deg oven for about an hour or until crust is golden brown.
Cool and serve with vanilla ice cream.