Shaker Lemon Pie

This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm — not hot — or at room temperature with vanilla ice cream.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  large lemons or 3  medium lemons, sliced paper thin, rind and all
• 2  cups sugar
• 1 (8 inch)  pastry for double-crust pie
• 4  eggs, beaten

Directions

1. Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
2. Preheat the oven to 450 degrees.
3. Divide the dough in half; roll out one-half and line the pie pan with it.
4. Stir the beaten eggs into the lemon mixture.
5. Spread the mixture over the pie dough.
6. Sprinkle the remaining 1/2 cup sugar over the filling.
7. Roll the remaining dough out and place over the filling.
8. Crimp the edges and cut vents on top.
9. Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.