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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Ralph Shirey Ingredients:
2 whole lemons, thinly sliced |
2 cups sugar |
4 eggs, well beaten |
3 cups sifted flour |
1 cup shortening |
1 egg |
1 tablespoon vinegar |
2 -3 tablespoons water |
Directions:
1. Slice lemons as thinly as possible (do not peel).
2. Discard seeds and combine lemon slices with sugar and allow to stand while makine the pastry.
3. Cut 1 cup of shortening onto 3 cups sifted flour unitl mixture has the consistency of cornmeal.
4. Add 1 whole egg and 1 tablespoon vinegar.
5. Mix well and add 2-3 tablesppons of water, 1 tablespoon at a time, working in with a fork until the mixture leavs the side of the bowl.
6. Divide dough in half. Roll out half and fit into the pie pan.
7. Roll out the other half and cut in strips for the lattice top. Set aside.
8. Beat eggs well and stir into the lemon mixture.
9. Pour into the shell, cover with lattice and bake at 450 degrees for 10 minutes.
10. Reduce heat to 350 degrees and bake 35 minutes longer.
11. One thing I will do on the next one I bake is to cut the peel on the lemons so as no to have a 3-4 inch piece of peel in the pie.
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