Posted by sherry on November 20, 2000 at 19:47:04:
In Reply to: 2 crust slice of lemon pie posted by Lynn Albury on November 20, 2000 at 19:03:33:
: ISO recepie from early 1950's for a 2 crust lemon pie with lemon slices in a thick custard. I think it came from a Crisco shortening can
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Double Crust Lemon Pie
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Categories: Pies, Desserts
Yield: 8 servings
2 ea Large Lemons
2 c Sugar
1/2 ts Salt
4 ea Eggs
2 ea Pastry Crusts
Grate and reserve peel from both lemons (2 full tsp). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, sugar and salt; let set. Heat oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over lemon slices and sugar; mix well. Pour into pastry-lined pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon you will enjoy this old Shaker recipe!