It's hard to believe this pie doesn't have any cream or milk in it. But the ingredients give this a really interesting consistency. You just HAVE to try it. It is soooo easy. From the Golden Lamb. 19th Century recipe from Shakers. This restaurant has operated inn town of Lebanon since 1803, one of Ohio's oldest businesses.
2 large lemons, sliced VERY thin (for paper thin use mandeline)
2 C sugar
5 large eggs, beaten
2 store bought pie crusts
For filling: in med. non-reactive bowl, mix together lemon slices and sugar. Cover and let stand overnight in refrigerator. Bring lemon mixture to room temperature. Preheat oven to 350 degrees.
Fit 1 crust into a 9 inch pie pan. Stir eggs into lemon mixture and pour into pie pan. Top with remaining crust. Trim excess dough, fold top crust under bottom along rim, and crimp to seal. Bake for 45 minutes. Cool on wire rack.
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