Ingredients
1 tablespoon lemon rind
2 lemons, peeled, seeded, and thinly sliced
2 cups sugar
4 eggs, slightly beaten
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate. Combine lemon rind, slices, and sugar, stirring well. Let stand at least 1 hour. Add eggs, stirring well. Pour into pastry-lined pie plate. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Bake at 450° for 15 minutes; reduce temperature to 375°, and continue baking for 20 minutes. Cool before serving.