Double Crust Lemon Pie

• 1 1/4 or 1 1/2 c. sugar
• 2 Tbsp. flour
• 1/8 tsp. salt
• 1/4 c. softened butter or margarine
• 3 eggs, well beaten (reserve 1 tsp. egg white for top of crust)
• 1 medium size lemon

1. Combine sugar, flour and salt.
2. Mix well, blend in butter thoroughly with spoon.
3. Add eggs.
4. Blend until smooth.
5. Grate lemon rind from medium lemon.
6. Peel lemon, slice into paper thin slices (about 1/3 cup).
7. Add 1/3 cup water, grated lemon rind and slices to sugar mixture.
8. Blend well.
9. Turn lemon filling into pastry-lined pie pan.
10. Roll out remaining pastry.
11. Cut slits to allow escape of steam.
12. Place over filling.
13. Fold edge of top crust under lower crust, seal and flute edge.
14. Brush with egg whites and sprinkle with mixture of sugar and cinnamon.
15. Bake in moderate oven about 1 hour.
16. Cool thoroughly before serving.

sugar, flour, salt, butter, eggs, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302084 (may not work)