Shaker Lemon Pie
This is a simple, but unusual recipe from the Shaker
community of the past. You will see that the true flavor of
the lemon is in the rind.
Serves 8
2 Uncooked 9-inch pie shells (freshly made or frozen)
2 Lemons, large
2 cups Granulated sugar
4 Eggs
Slice the whole lemons (peel and all) into paper thin
slices (a mandolin slicer works well). Remove any seeds you
may see. Toss the slices with the sugar. Allow to rest 3 to
4 hours, stirring frequently. Beat the eggs and add them to
the lemon mix. Place the mixture in one of the pie crusts
(inside a pie pan). Invert the second crust over the pie to
form the top crust. Seal the edges and trim off any excess.
Place a small slit in the top crust. Place in a pre-heated
425 oven for 15 minutes. Reduce the temperature to 350 and
cook for 20 minutes longer or until the pie is lightly
browned.