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Lemon Slice Pie

Yield one 9-inch pie


  • Pastry for 1 double-crust (9-inch) pie
  • 1 medium lemon
  • 1 1/4 cups plus 2 teaspoons sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup butter or margarine, melted
  • 3 eggs, beaten
  • 1 1/2 tablespoons lemon juice
  • 1 egg white, slightly beaten
  • 1/8 teaspoon ground cinnamon

How to Make It

  1. Roll half of pastry to 1/2-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.

  2. Grate rind from lemon; set rind aside. Cut lemon into thin slices; remove and discard seeds and any remaining rind from slices. Set lemon slices aside.

  3. Combine 1 1/2 cups sugar, flour, and salt in a large mixing bowl; add butter, eggs, and lemon juice, stirring well. Add reserved grated lemon rind and slices, stirring well. Pour lemon mixture into pastry shell.

  4. Roll remaining pastry to 1/2- inch thickness, and place over filling. Trim edges of pastry; seal and flute. Cut slits in top crust to allow steam to escape. Brush pastry lightly with beaten egg white; sprinkle with remaining 2 teaspoons sugar and cinnamon. Bake at 400° for 15 minutes. Reduce heat to 375°, and bake an additional 15 minutes. Let cool before slicing.

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