Monday, October 3, 2011

Sliced Lemon Pie (recipe, pareve)

Definitely more tart than sweet!
Prep time: 15 minutes + 120 minutes macerating Baking time: 25-35 minutes
dough for all-purpose crust rolling pin
2 large lemons 9” pie dish
2 cups sugar cooling rack
4 eggs
  1. Wipe off lemons. Make sure to remove all labels. Slice lemons very thinly. Remove all pits. Place lemon slices in a mixing bowl with the sugar. Let this mixture stand at least two hours.
  2. Divide dough into two pieces- one slightly larger than the other. Roll out smaller piece on a floured surface until it is about ¼ inch thick. Carefully, lift dough and place it in pie dish. Smooth it out so there are no air bubbles. Trim overhanging dough with a sharp knife. Refrigerate until needed.
  3. Preheat oven to: 450 F.
  4. Beat eggs well. Mix them thoroughly with lemon sugar mixture. Set aside.
  5. Remove pie shell from refrigerator. Pour lemon mixture into pie shell.
  6. Roll out remaining pie dough and cover pie with it. Press the tines of a fork around the edges to seal the pie. Trim extra dough with a sharp knife. Make two slits in the top of the pie to allow steam to escape. Place pie in the oven. Reduce heat to 375 F. Bake 25-35 minutes or until crust has browned. Place finished pie on rack and cool completely. This pie is better if refrigerated before serving.

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