INGREDIENTS

INSTRUCTIONS

In a large saucepan of boiling water blanch the lemons for 30 seconds,
drain them, and rinse them under cold water. Trim the ends of the lemons,
discarding them, and cut the lemons crosswise into paper-thin slices. In a
bowl cover the lemon slices with the sugar and let the mixture stand,
stirring once after 1 hour, for 8 hours or overnight.
Preheat the oven to 425F. Roll out half the dough 1/8 inch thick on a
lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim
the edge, leaving a 1/2-inch overhang. Remove the lemon slices from the
sugar and arrange them in the shell. Add the eggs and salt to the sugar,
whisk the mixture until it is combined well, and pour it over the lemon
slices.
Roll out the remaining dough into a 12-inch round on a lightly floured
surface, drape it over the filling, and trim it, leaving a 1-inch overhang.
Fold the overhang under the bottom crust, pressing the edge to seal it, and
crimp the edge decoratively. Cut slits in the crust with a sharp knife,
forming steam vents, and bake the pie in the middle of the oven for 25
minutes. Reduce the temperature to 350F. and bake the pie for 20 to 25
minutes more, or until the crust is golden. Let the pie cool on a rack and
serve it warm at room temperature.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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