Ohio Lemon Pie
This is a huge favorite in our family. Super-tart, but oh-so-good, especially with a scoop of vanilla ice cream on top.
Ingredients:
Pastry for 8" double-crust pie
2 lemons
1 3/4 cups sugar
4 eggs
Directions
Shred peel from lemons to make 2 tsp, set aside. Peel lemons, removing all white membrane; cut lemons into very thin slices. Remove seeds. In bowl, mix lemon slices, peel & sugar. Let stand 20 minutes, stirring occasionally. Beat eggs well. Stir into lemon mix, then pour into pastry-lined pie plate. Adjust top crust & cut slits for steam to escape. Seal and flute edges.
Bake at 400F till done, 35 - 40 minutes. Cover edges with foil if necessary to prevent overbrowning. Serve warm or cool, preferably with a scoop of vanilla ice cream on top to balance the tartness.
Note: the lemons & leaves on the top were just a little decorative touch, since I had some extra dough. I figured a little something extra will help, since it's going into a bake sale.
Ingredients:
Pastry for 8" double-crust pie
2 lemons
1 3/4 cups sugar
4 eggs
Directions
Shred peel from lemons to make 2 tsp, set aside. Peel lemons, removing all white membrane; cut lemons into very thin slices. Remove seeds. In bowl, mix lemon slices, peel & sugar. Let stand 20 minutes, stirring occasionally. Beat eggs well. Stir into lemon mix, then pour into pastry-lined pie plate. Adjust top crust & cut slits for steam to escape. Seal and flute edges.
Bake at 400F till done, 35 - 40 minutes. Cover edges with foil if necessary to prevent overbrowning. Serve warm or cool, preferably with a scoop of vanilla ice cream on top to balance the tartness.
Note: the lemons & leaves on the top were just a little decorative touch, since I had some extra dough. I figured a little something extra will help, since it's going into a bake sale.