Shaker-Style Lemon Pie

It’s not often that the lemon’s fruit is used in a recipe. In this pie, thin slices of lemon cook together into a thick, creamy filling. To decorate the top, lay parallel strips of waxed paper a few inches apart, dust with powdered sugar, then remove the strips.

RECIPE INGREDIENTS
2 cups sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup water
2 tablespoons margarine or butter, melted
3 slightly beaten eggs
2 teaspoons finely shredded lemon peel
2 lemons, peeled, very thinly sliced, and seeded
Pastry for Double-Crust Pie
Sifted powdered sugar
Other necessary recipes:
Basic Pie Pastry

DIRECTIONS
In a large mixing bowl combine sugar, flour, and salt. Add water, margarine or butter, eggs, and lemon peel; stir till well combined. Gently stir in lemon slices.


Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry.


To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 400 degrees F oven for 25 minutes. Remove foil and bake for 10-15 minutes more, or till top is golden. Cool on a rack. Before serving, dust with powdered sugar. Store, covered, in the refrigerator.