Shaker Lemon

There are only three ingredients in this pie:

3 lemons

2 cups sugar

4 eggs, beaten

All the lemons I could find for this recipe were HUGE! Unfortunately, this meant thick rinds. Since the entire lemon is used, the pie was slightly too bitter, but still delicious. 

 I stole this zester from my last job. I'm very glad I did. Last time I needed to zest, I used a cheese grater. Not so great.

I sliced 2 1/2 of the lemons and thinly as possible. The last half was juiced. Luckily, I found a juicer while looking through my grandmother's old baking supplies. Thanks Grandma Holt!

This was my first double pie crust that uses one solid piece to cover the top.

After letting the lemons sit in the sugar for a few hours, I mixed in the eggs and poured the mixture into the bottom crust.

I placed the top on and crimped the edges. Then I used a knife to make air vents.

Bake for 15 minutes at 450°F then 30-40 more at 375°F and it's done!

A perfect slice. 

*slice and photo by Patrick Boye