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SHAKER LEMON PIE
2 large lemons with very thin rinds
4 eggs, well beaten
2 cups sugar
1 (9-inch) pie shell
Slice lemons as thin as paper, rind and all. Combine with sugar, mix well. Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
Preheat oven to 450 degrees F.
Add beaten eggs to lemon mix, mix well. Turn into 9-inch pie shell, arranging slices evenly. Cover with top crust. Cut several slits near center.
Bake at 450 degrees for 15 minutes, then reduce heat to 375 degrees and bake 20 minutes more or until silver knife comes out clean.
Source: New Yorker Magazine, March 1988
Article: Best Pies in the Eastern United States
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