Two-Crust Lemon Pie
|White sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Tablespoon|
|Soft butter||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon||1 , peeled and sliced very thin|
|Cold water||1⁄2 Cup (8 tbs)|
|Pastry||1 (For Two Crust, 8 Inch Pie)|
Combine sugar, salt and flour, add butter and blend thoroughly with a spoon.
Reserve 1 teaspoon egg white for brushing crust, beat the eggs thoroughly and add to sugar mixture.
Blend until smooth, add the grated lemon rind, the peeled thinly sliced lemon and the cold water and mix well.
Line an 8 inch pie plate with your favorite pastry, pour in filling and cover with top crust.
Seal and flute edge.
Brush with egg white and sprinkle with white sugar and cinnamon.
Bake at 400F for 30 to 35 minutes.