6 to 8 servings
Lemon Slice Pie
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This is truly an old recipe. My grandmother would use her "slicer" and cut the lemons almost paper thin. My
dad had made the slicer for her by using a piece of wood and a modified hacksaw blade with screws and
washers to adjust the thickness. I have yet to find anything that can slice that thin.
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Ingredients
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• 1 pie crust (about 9 inches)
• 1 egg yolk, beaten
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• 2 large lemons, thinly sliced, remove seeds
• 2 cups sugar
• 4 large eggs, beaten well
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Preheat oven to 375°F. Place oven rack in middle of oven.
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Instructions
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1. Brush the entire pie crust with the beaten egg yolk; place onbaking sheet; bake about 5 minutes or until golden brown. Remove from oven and cool.
2. In a large bowl place layers of lemon slices and sugar; let
sit for at least 2 hours.
3. Add beaten eggs to lemon mixure; mix gently; spoon into crust arranging lemon slices as you go until you have even layers.
4. Place pie on baking sheet; bake 30 minutes; cool for at least 2 hours before serving. Store in refrigerator.
Tips
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• I have made tiny tarts using this recipe and mini muffin tins.
I cut the lemon slices into quarters.