Thursday, April 24, 2008

Shaker Lemon Pie

2 large lemons
2 cups sugar
4 eggs, well beaten
pastry for a 2 crust 9" pie

Slice lemons (unpeeled) paper thin. Add sugar, mix well and let
stand at least 2 hours. Add beaten eggs and combine well. Roll
half the pastry out and place in pie plate. Fill with lemon
mixture, cover with top crust. Cut slits and seal edges. Bake
in preheated 450 oven for 15 minutes, then reduce heat to 375 and
bake 20 more minutes. Serve at room temperature.

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