Friday, May 28, 2010

Lemon Shaker Pie

2 large lemons, sliced paper thin (do not peel, use rind)
2 cup(s) sugar
5 large eggs, beaten
2  store-bought piecrusts


For filling: In a medium, non- reactive bowl, mix together lemon slices and sugar; cover and let stand overnight in refrigerator. Bring lemon mixture to room temperature. Preheat oven to 350 degrees F.
Fit 1 crust into a 9-inch pie pan. Stir eggs into lemon mixture and pour into pie pan. Top with remaining crust. Trim excess dough, fold top crust under bottom along rim, and crimp to seal. Bake for 45 minutes. Cool on a wire rack.

Source:  Country Living

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