Sliced Lemon Pie Pucker Pie |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A little time consuming to get the lemons right but the pie is worth it. G-ma Roberts would make her own crust, but I cheat and use a prepared refrigerated two crust. It saves me time to focus on the lemons. Ingredients:
1 package 2 crust pie shell |
4 eggs beaten |
2 1/2 cup of sugar |
1/4 cup of water |
2 tablespoons of butter melted |
dash of salt |
dash of nutmeg |
rind of two lemons |
3 lemons, rind intact, sliced very thin |
Directions:
1. Combine eggs and sugar, beat very well.
2. Add butter, water, salt and nutmeg.
3. Grate the rind from two lemons and remove all the white bitter pith.
4. Slice very thin.
5. Thinly slice the other lemons, leaving the the skin intact.
6. Add lemon rind and slices to the egg mixture.
7. Pour into pastry shell in 9 inch pie pan.
8. Cover with the other crust and crimp the edges well.
9. Bake at 400 degrees for 10 minutes.
10. turn oven down to 350 degrees and bake 30 minutes more.
11. Cool and serve.
12. This pie must have whipped cream to tone down all the lemon. It is puckery good. Kind of like a Sour Patch Pie!
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