Recipe(tried): Slice-of-Lemon Pie

I'm a lemon freak! As I've got older, my taste buds love lemon and cranberries etc. more. Will be a sour old lady.
I will post the other two lemon recipes when I have time, they're not tried and tested by me so if you make them and they're good, please let me know.

This lemon pie is from Ladies' Home Journal, March 1992. "This double crust pie of Shaker origin boasts an unusual filling of sliced lemons."

Prep. time: 45 min. plus chilling
Baking time: 35 to 40 min.

6 sugar cubes
2 small lemons, rinsed
Pastry for 9 inch double crust pie
2 cups granulated sugar
1/3 cup all purpose flour
1/4 tsp. salt
2/3 cup water
2 tbsp. butter or margarine, softened
3 large eggs
1 tsp. grated orange peel

Preheat oven to 400 F. Rub sugar cubes over lemons to extract oil from peel. Place cubes in plastic bag and crush with rolling pin; set aside. With sharp knife, cut peel and white pith from lemons; discard. Slice lemons 1/8 inch
thick; remove seeds.Divide pastry in two pieces, one slightly larger than other. On lightly floured surface, roll larger piece to 13 inch circle. Fit into 9 inch pie pan, letting pastry overhang edge. Roll remaining pastry to 10 inch circle; cut vents.Combine granulated sugar, flour and salt in large bowl. Whisk in water, butter, eggs and orange peel. Stir in lemon slices. Pour into pie shell. Top with remaining pastry; flute edges. If desired, cut out lemon shapes from pastry scraps to decorate top. Sprinkle with crushed sugar cubes. Bake 35 to 40 min, until golden. Cool on wire rack at least 2 hours before slicing. Makes 8
servings.