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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
double-crust pastry |
1 tablespoon lemon rind |
2 lemons, peeled, seeded, and thinly sliced |
2 cups sugar |
4 eggs, slightly beaten |
Directions:
1. Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate.
2. Combine lemon rind, slices, and sugar, stirring well. Let stand at least 1 hour. Add eggs, stirring well.
3. Pour into pastry-lined pie plate. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Bake at 450° for 15 minutes; reduce temperature to 375°, and continue baking for 20 minutes. Cool before serving.
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