MOTHER'S TWO CRUST LEMON PIE

Recipe provided by Ruth Scheidler


Oven temperature: 375°

Ingredients:
Two disks of pie crust for double crusted pie
1 ¼ cups sugar
2 Tbl. flour
1/8 tsp. salt
1/2 cup butter, softened or melted and cooled
3 large eggs
grated rind from one lemon
1 ½ lemons (two if lemons are very small)
½ cup water
cream or milk and extra sugar for top crust.

Directions:
1) Stir or whisk sugar, flour and salt until well mixed.

2) Blend in melted or softened butter.

3) Beat in eggs.

4) Grate rind from one lemon and set aside. Then peel 1½ lemons closely, removing all white pith:
5) Cutting lengthwise, cut lemons in to quarters. Slice off white fibrous center from each quarter, then slice as thinly as possible and stir, juice and all, into egg mixture along with grated rind.

6) Stir in water.

7) Pour into bottom crust in 9” pie plate. Carefully add top crust (filling is thin and juicy) and crimp edges. Brush top crust lightly with cream or milk, then sprinkle with sugar. Cut slits to allow steam to escape. Bake 30 – 35 min., until top is nicely browned.

You will love this recipe if you are a lemon lover. Beats Lemon Meringue pie by a mile.