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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Devotees of The Golden Lamb's sweet yet tart citrus pie owe a debt of gratitude to early-19th-century Shaker settlers, who had the genius idea to fill a tender crust with thinly sliced lemons marinated in sugar. This came from Country Living magazine. I have not tried this, just posting for future use. Ingredients:
2 large lemons, sliced very thin |
2 cups sugar |
5 large eggs, beaten |
2 store bought pie crusts |
Directions:
1. For Filling: In a medium, non-reactive bowl, mix together lemon slices and sugar; cover and let stand overnight in refrigerator. Bring lemon mixture to room temperature. Preheat oven to 350.
2. Fit 1 crust into a 9-inch pie pan. Stir eggs into lemon mixture and pour into pie pan. Top with remaining crust. Trim excess dough, fold top crust under bottom along rim, and crimp to seal. Bake for 45 minutes. Cool on a wire rack.
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