Grate 1/2 cup rind from lemons. Remove white pithy part of rind, discard. Chop lemons, discard seeds. Combine rind, chopped lemon and granulated sugar in large bowl. Toss well. Cover and let stand at room temperature for 24 hours, stirring occasionally.
Preheat oven 450۫. Roll dough into an 11" circle, fit into a 9" pie plate, coated with cooking spray. Fold edges under, and flute. Add flour, salt and eggs to lemon mixture, stirring with a whisk until combined. Pour lemon mixture into crust. Bake at 450۫ for 15 minutes.
Reduce temperature to 375۫. Shield edges of piecrust with foil; bake at 375۫ for 25 minutes or until filling is set. Cool completely on a wire rack.
Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.
Originally Submitted
11/9/2008
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