Unlike common lemon pies, which are mixed from lemon juice with perhaps a bit of the zest, whole-lemon pie includes the peel and all. Slicing the lemons paper-thin provides a potent, appealing mix of sweet and tart flavors.
Ingredients3 lemons 1-1/2 cups sugar 5 eggs 12 ounces pie-crust dough (recipe follows) 1/8 teaspoon salt Additional sugar for sprinkling Whipped cream, lemon zest and mint leaves for garnish
- Slice each unpeeled lemon as thinly as possible. (slices should be paper thin and translucent).
- In a medium bowl, beat the sugar with 4 of the eggs until well mixed.
- Fold in the lemon slices.
- Cover and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Roll 8 ounces of the pie dough into 4 circles and place in the bottom of well-greased small tart shells.
- Pour the chilled lemon filling into the pie shells.
- Roll 4 ounces of the pie dough into 4 circles.
- Cut a cross in the middle of each circle to let steam escape.
- Place the dough on top of the pies.
- Curve each angle of the rim to show the lemon filling.
- Beat the remaining egg with the salt.
- Seal the edges of the pies and brush the tops with this mixture, and sprinkle with sugar to brown.
- Place on a baking sheet and bake for 40 to 45 minutes or until golden brown.