Lemon Slice Pie
Yield
servingsPrep
45 minCook
15 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| 1 | each |
lemon
|
|
| ½ | cup |
water
|
|
| 2 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| 1 | each |
lemon
|
|
| 118 | ml |
water
|
|
| 2 | each |
pie shell (9 inch)
|
|
Directions
Mix flour, sugar, and salt.
Blend in butter and 3 of the eggs, reserving one egg white for later.
Grate the rind from the lemon, and slice the remaining lemon as thinly as possible, removing seeds.
Add this to the mixture, along with the grated rind.
Add the water, mix well, and pour into an unbaked pie shell and cover with a top crust.
Brush the remaining egg white across the crust, then sprinkle with some sugar and cinnamon.
Bake at 375℉ (190℃) until golden brown.
Those who like lemon will find this unusual.
Biting into the pieces of lemon is quite a sensation.
