amigo2@ihuxq.UUCP (John Hobson) (03/13/84)
This is a somewhat unusual type of lemon pie, in thast it uses tart, whole lemon slices in the filling instead of just the juice and the peel. It may take some getting used to, and the amount of sugar given is definitely a minimum amount; feel free to add more. This pie comes from the Shakers, the 19th century religious commune. 2 large lemons 2 cups sugar 4 eggs, well beaten. Prepared pie crust dough for a 9 inch (23 cm) pie (leave unbaked) Slice lemons thin as paper, rind and all. Put lemon slices and sugar in a medium bowl, mix well. Let stand at least 2 hours, preferably overnight, stirring occasionally. Preheat oven to 450 degrees F (235 degrees C). Add beaten eggs to lemon mixture, mix well. Turn into pie shell, arranging lemon slices evenly. Cover with top crust, cut several slits near centre. Bake at 450 degrees F (235 degrees C) for 15 minutes (0.000744 fortnights). Reduce temperature to 375 degrees F (190 degrees C) and bake for 20 more minutes, or until a knife inserted near the edge of the pie comes out clean. Cool pie on wire rack before serving. John Hobson AT&T Bell Labs--Naperville, IL ihnp4!ihuxq!amigo2