Shaker Lemon Pie

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This is the runner-up recipe for 1986 in the san francisco chronicle, by marion cunningham. only three ingredients go into this old-fashioned shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm — not hot — or at room temperature with vanilla ice cream.

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Steps

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Combine the lemon slices and 1 1 / 2 cups of the sugar in a bowl.

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Gently toss together so the slices are well coated.

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Let stand at least 2 hours.

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Longer is better.

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Preheat the oven to 450 degrees.

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Divide the dough in half.

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Roll out one-half and line the pie pan with it.

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Stir the beaten eggs into the lemon mixture.

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Spread the mixture over the pie dough.

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Sprinkle the remaining 1 / 2 cup sugar over the filling.

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Roll the remaining dough out and place over the filling.

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Crimp the edges and cut vents on top.

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Bake for 15 minutes.

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Lower the heat to 375 degrees and bake for about 20 minutes more , until a knife comes out clean when inserted in the center.

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Ingredients

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lemons, sugar, pastry for double-crust pie, eggs