Lemon Pie

Oxmoor House
one 9-inch pie


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1 tablespoon lemon rind
2 lemons, peeled, seeded, and thinly sliced
2 cups sugar
4 eggs, slightly beaten


Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate.

Combine lemon rind, slices, and sugar, stirring well. Let stand at least 1 hour. Add eggs, stirring well.

Pour into pastry-lined pie plate. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Bake at 450° for 15 minutes; reduce temperature to 375°, and continue baking for 20 minutes. Cool before serving.

Created date

February 2010