It’s not often that the lemon’s fruit is used in a recipe. In this pie, thin slices of lemon cook together into a thick, creamy filling. To decorate the top, lay parallel strips of waxed paper a few inches apart, dust with powdered sugar, then remove the strips.
- 2 cups sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup water
- 2 tablespoons margarine or butter, melted
- 3 slightly beaten eggs
- 2 teaspoons finely shredded lemon peel
- 2 lemons, peeled, very thinly sliced, and seeded
- Pastry for Double-Crust Pie
- Sifted powdered sugar
Companion recipe: Basic Pie Pastry
In a large mixing bowl, combine the sugar, flour and salt. Add the water, margarine or butter, eggs and lemon peel; stir till well combined. Gently stir in lemon slices.
Prepare and roll out the pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer the filling to the pastry-lined pie plate; trim the pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry.
To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 400 degrees F oven for 25 minutes. Remove foil and bake for 10-15 minutes more, or till top is golden. Cool on a rack. Before serving, dust with powdered sugar. Store, covered, in the refrigerator.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
416 calories; 14g total fat; 87mg cholesterol; 135mg sodium; 70g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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