Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pastry for 8" dbl-crust pie
Sugar
2 tb Flour
1 d Salt
1/4 c Butter or margarine
- softened
3 Eggs
1 t Grated lemon peel
1 md Lemon -- unpeeled
- thinly sliced
1/2 c Water
1/2 ts Ground cinnamon
On floured surface, roll out half of pastry and fit
into 8-inch pie pan. Mix 1 1/4 cups sugar, flour and
salt. Blend in butter. Reserve about 1 teaspoon egg
white and beat remaining eggs well. Add eggs to sugar
mixture, then mix in lemon peel, lemon slices and
water. Turn into pastry shell. Roll out remaining
pastry and fit over pie. Cut slits in top and seal and
flute edges of pastry. Brush top of pie with reserved
egg white. Mix 2 teaspoons sugar with cinnamon and
sprinkle over pie. Bake at 400F 30 to 35 minutes.
Serve warm.
