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“Originally from an April 1979 issue of Bon Apetit magazine, this was in the R.S.V.P. requests and is from The Shaker Good Room restaurant in Spring Lake, Michigan.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 large lemons, unpeeled, sliced paper thin
  • 2 cups sugar
  • 4 large eggs, beaten well
  • 1 (8 inch) pastry for double-crust pie

Directions

  1. Combine lemons and sugar in medium bowl. Allow to stand at room temperature at least 2 hours, stirring occasionally.
  2. Preheat oven to 450°F.
  3. Line pie pan with bottom crust;drain lemon slices and arrange in pastry shell.
  4. Pour eggs over lemons; cover with remaining pastry.
  5. Flute edges and cut several small vents in top.
  6. Bake 15 minutes at 450°F; reduce heat to 350°F and bake 30 minutes more, until crust is deep golden brown.

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