Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 large lemons sliced paper thin, rind and all or 3 medium lemons, sliced pape
- 2 cups sugar
- 1 (8 inch) pastry for double-crust pie
- 4 eggs, beaten
Preparation
Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
Preheat the oven to 450 degrees.
Divide the dough in half; roll out one-half and line the pie pan with it.
Stir the beaten eggs into the lemon mixture.
Spread the mixture over the pie dough.
Sprinkle the remaining 1/2 cup sugar over the filling.
Roll the remaining dough out and place over the filling.
Crimp the edges and cut vents on top.
Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.
