Double-crust Lemon Pie
2 teaspoons grated lemon peel
2 large lemons
2 cups sugar
1 teaspoon salt
Pastry for a 9-inch, two crust pie
4 eggs
Grate peel from lemons and reserve. Peel lemons, removing all white membrane. Cut lemons into very thin slices.
Place lemon slices and grated lemon peel into a bowl; stir in sugar and salt and set mixture aside.
Heat oven to 425 degrees Fahrenheit. Prepare the pastry and line a 9-inch pie pan with one crust.
Beat the eggs thoroughly. Pour them over the lemon slices and sugar; mix well.
Pour into pie pan and cover with top crust. Seal and flute crust and cut slits in the top (for steam to escape). Cover the edge with a pie shield or strips of foil to prevent excessive browning (remove foil for the last 15 minutes of baking).
Bake for 45 to 50 minutes, or until a knife inserted near the edge of the pie comes out clean. Cool on a rack before serving.
