Recipe: Ohio Lemon Pie (Illinois State Fair, 1993)

OHIO LEMON PIE

FOR THE FILLING:
2 soft, very fresh lemons, rind required
2 cups sugar
4 eggs
FOR THE CRUST PASTRY:
2/3 cup plus 2 tbsp. butter flavored shortening
2 cups unbleached flour
1 teaspoon salt
4 to 5 tablespoons cold water

TO MAKE THE FILLING:
Slice lemons as thin as paper, rind and all. Place in bowl and pour sugar over them. Mix until lemons are coated with sugar. Let stand 2 hours or more.

TO MAKE THE PASTRY:
Cut shortening into flour and salt until resembles fine peas. Add cold water and mix with fork until pastry forms a ball. Divide in half, roll out one half and line pie plate. Roll out remaining half for top crust.

TO MAKE THE PIE:
Mix lemon mixture with eggs. Mix well. Pour lemon filling mixture into pastry lined pie plate. Place second crust over filling mixture. Flute edges to seal. Cut slits into top crust in shape of lemons for steam to escape.

Bake at 450 degrees F for 15 minutes, reduce heat to 350 degrees and bake approximately 1 hour or until knife inserted into pie comes out clean. Crust will be browned and filling may begin to bubble through slits in top crust. Place foil or cookie sheet in bottom of oven to catch drips or oven will be a mess!!

From: Tamara Duriavich, West Chicago IL, Illinois State Fair - pies
Source: Country Cooking in Illinois, 1993