Slice-of-Lemon Pie

by Laura Donnelly — May 9, 2007

This is an unusual, old-fashioned pie. It takes some work but is well worth the effort. Tart and delicious after a grilled fish dinner.

One 9-inch pie, Pie dough for double crust pie

6 sugar cubes
2 lemons
2 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/2 cup water
2 Tablespoons butter, melted and cooled
3 eggs
1 teaspoon grated orange peel

1. Preheat oven to 400. Rub sugar cubes over lemons to extract oil from peel. Place cubes in plastic bag and crush with rolling pin. Set aside.

2. With sharp knife, cut peel and pitch away from lemons, discard. Slice lemons 1/8-inch thick, remove seeds.

3. Roll dough into pie pan. Combine granulated sugar, flour, and salt in large bowl. Whisk in water, butter, eggs, and orange rind. Stir in lemon slices. Pour into crust. Top with second crust. Sprinkle with crushed sugar cubes.

4. Bake 35-45 minutes or until golden. Cool for 2 hours before slicing.