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Shaker Lemon Pie

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“Prep time does not include refrigeration time. Source: New Yorker Magazine, March 1988 Article: Best Pies in the Eastern United States”
READY IN:
55mins
SERVES:
6-8
YIELD:
1 9 in pie
UNITS:
US

Ingredients Nutrition

  • 2 (9 inch) pie crusts (see note)
  • 2 large lemons, with very thin skins
  • 4 eggs, well beaten
  • 2 cups sugar

Directions

  1. NOTE: I use prepared pie shells from the frozen foods section of market. For a top crust I use Pillsbury prepared crusts. They are now rolled instead of folded -- no creases!
  2. Slice lemons as thin as paper, rind and all. Combine with sugar, mix well.
  3. Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
  4. Preheat oven to 450 degrees F.
  5. Add beaten eggs to lemon mix, mix well.
  6. Turn into 9-inch pie shell, arranging slices evenly.
  7. Cover with top crust.
  8. Cut several slits near center.
  9. Bake for 15 minutes, then reduce heat to 375º F and bake 20 minutes more or until silver knife comes out clean.

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