Lemon Pie

I am looking for a recipe for double crust lemon pie. This pie has 2 pastry crusts, with thinly sliced lemons with the rind on them. Heavily seasoned with cinnamon and sugar. The cinnamon sugar was also sprinkled on top. I last had it in a company cafeteria. When it was on the menu, the word passed rapidly among employees.

From another inquiry I received two recipes for Lemon Pie. I am posting them here in case anyone is interested.



Walt

TWO-CRUST LEMON PIE

• 2 tablespoons flour

• 1-1/4 cups sugar

• 1/8 teaspoon salt

• 1/4 cup margarine

• 3 eggs

• 1 teaspoon grated lemon rind

• 1 medium lemon

• 1/2 cup water

• Two crusts for an 8-inch pie

• Egg white

• Cinnamon and sugar

Combine sugar, flour and salt. Blend in softened margarine. Add eggs, well-beaten, and blend until smooth.

Grate lemon rind. Peel lemon, and slice paper-thin.

Add water, rind and lemon to sugar mix. Blend well. Put into unbaked 8-inch pie shell. Cover with top crust. Brush top crust with egg white and sprinkle with cinnamon and sugar. Bake at 450 degrees for 45 minutes.

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LEMON PIE

• 2 large lemons

• 2 cups sugar

• 4 eggs, well-beaten

• 2 pie crusts

Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours or longer, preferably blending occasionally. Add beaten eggs to lemon mixture; mix well. Turn into 9-inch pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Bake at 450 for 15 minutes. Reduce heat to 375 and bake for about 20 minutes or until silver knife inserted near edge of pie comes out clean. Cool before serving.

Your request triggered my memories of the Lemon-Sour Cream Pie put out by Marie Calendar's. It is so tart and creamy ! I would have to put that pie in the top 10 of my favorite flavors...Even though it is a commercially produced pie.

The correct anme for what waltpiii is asking about is the Shaker Lemon Pie