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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Originally from an April 1979 issue of Bon Apetit magazine, this was in the R.S.V.P. requests and is from The Shaker Good Room restaurant in Spring Lake, Michigan. Ingredients:
2 large lemons, unpeeled, sliced paper thin |
2 cups sugar |
4 large eggs, beaten well |
1 (8 inch) pastry for double-crust pie |
Directions:
1. Combine lemons and sugar in medium bowl. Allow to stand at room temperature at least 2 hours, stirring occasionally.
2. Preheat oven to 450°F.
3. Line pie pan with bottom crust;drain lemon slices and arrange in pastry shell.
4. Pour eggs over lemons; cover with remaining pastry.
5. Flute edges and cut several small vents in top.
6. Bake 15 minutes at 450°F; reduce heat to 350°F and bake 30 minutes more, until crust is deep golden brown.
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