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Ingredients
- 2 lemons
- 2 c. granulated sugar
- 4 eggs, lightly beaten
- butter
Method
- Peel the lemons and slice very thin.
- Cover with the sugar. Let stand at room temperature for 2 hours. Add the eggs and pour into pastry lined pie plate.
- Dot with butter on pastry before adding filling and again after adding filling.
- Cover with top crust with steam vents. Brush top crust with remaining filling left in bowl. Bake in very hot oven at 450° for 15 minutes. Reduce heat to 350° and bake 30 to 40 minutes longer.
