 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
pastry for 1 double-crust (9-inch) pie |
1 medium lemon |
1 1/4 cups plus 2 teaspoons sugar, divided |
2 tablespoons all-purpose flour |
1/8 teaspoon salt |
1/4 cup butter or margarine, melted |
3 eggs, beaten |
1 1/2 tablespoons lemon juice |
1 egg white, slightly beaten |
1/8 teaspoon ground cinnamon |
Directions:
1. Roll half of pastry to 1/2-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
2. Grate rind from lemon; set rind aside. Cut lemon into thin slices; remove and discard seeds and any remaining rind from slices. Set lemon slices aside.
3. Combine 1 1/2 cups sugar, flour, and salt in a large mixing bowl; add butter, eggs, and lemon juice, stirring well. Add reserved grated lemon rind and slices, stirring well. Pour lemon mixture into pastry shell.
4. Roll remaining pastry to 1/2- inch thickness, and place over filling. Trim edges of pastry; seal and flute. Cut slits in top crust to allow steam to escape. Brush pastry lightly with beaten egg white; sprinkle with remaining 2 teaspoons sugar and cinnamon. Bake at 400° for 15 minutes. Reduce heat to 375°, and bake an additional 15 minutes. Let cool before slicing.
|
|