Grate entire peel off the two lemons and squeeze all the juice; set aside. Cream together butter and sugar. Add eggs and beat well. By hand, mix in lemon juice and rind until smooth. Divide mixture into two unbaked pie crusts. Bake at 425 until edges of filling begin to brown (watch carefully!). Reduce oven temperature to 300. When top of pie begins to brown, turn off oven and open oven door. Leave pie in oven until oven is cool. Makes 2 9 inch pies. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 108 (25%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 279.6mg||86 %|
|Sodium 128.6mg||4 %|
|Potassium 107mg||3 %|
|Total Carbohydrate 76.8g||23 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 76.4g|
|Protein 8.1g||12 %|
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Calories per serving: 435
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