Prep 25 mins
Cook 35 mins
This was a winner in a Pillsbury Bake-off back in the 60's. It became one of Mama's favorite desserts to fix for company and Sunday dinner. It is wonderful.
- Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
- Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
- Cream the butter into the sugar mixture gradually, mixing thoroughly.
- Reserve 1 teaspoon of egg white and set aside.
- Beat the eggs well and add to the sugar mixture, blending until smooth.
- Grate 1 teaspoon of rind from the lemon.
- Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
- Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
- Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
- Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
- Seal and flute the edge.
- Cut 3 or 4 small slits in the top crust to allow steam to escape.
- Brush the top with the reserved egg white, avoiding the slits.
- Sprinkle the top with the sugar and cinnamon.
- Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.
I wanted lemon pie not too long ago and did a search for a recipe. I would have never thought of making anything except a Lemon Icebox or Lemon Meringue pie, so when I saw this recipe, I had to try it. WOWOWOWOWOWOW!! GREAT flavor and totally different from the lemon pies I am used to. GREAT addition to my recipe file and I will be making this one again. Thanks for sharing!