top of page

                                                                                                                                                                                                               6 to 8 servings

Lemon Slice Pie

​

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.

​

​

Ingredients

​

•  1 pie crust (about 9 inches)

•  1 egg yolk, beaten

​

•  2 large lemons, thinly sliced, remove seeds

•  2 cups sugar

•  4 large eggs, beaten well

​

Preheat oven to 375°F.  Place oven rack in middle of oven.

​

Instructions

​

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

​

​

 •  I have made tiny tarts using this recipe and mini muffin tins.

 

 

     I cut the lemon slices into quarters.

 

bottom of page