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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Prep time does not include refrigeration time. Source: New Yorker Magazine, March 1988 Article: Best Pies in the Eastern United States Ingredients:
2 (9 inch) pie crusts (see note) |
2 large lemons, with very thin skins |
4 eggs, well beaten |
2 cups sugar |
Directions:
1. NOTE: I use prepared pie shells from the frozen foods section of market. For a top crust I use Pillsbury prepared crusts. They are now rolled instead of folded - no creases!
2. Slice lemons as thin as paper, rind and all. Combine with sugar, mix well.
3. Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
4. Preheat oven to 450 degrees F.
5. Add beaten eggs to lemon mix, mix well.
6. Turn into 9-inch pie shell, arranging slices evenly.
7. Cover with top crust.
8. Cut several slits near center.
9. Bake for 15 minutes, then reduce heat to 375ยบ F and bake 20 minutes more or until silver knife comes out clean.
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