Lemon Pie Shaker Style

• 1 double crust pie dough
• 3 large lemons
• 1 3/4 cups sugar
• 1 tablespoon corn starch
• 4 large eggs
• 1/8 teaspoon salt
• 1 tablespoon heavy cream

1. Slice all 3 lemons very thin, remove & discard seeds. Squeeze and reserve juice you'll need 1/4 cup of juice. In a medium sized pot bring slices & 2 cups of water to boil. Reduce heat & simmer at least 5 minutes, stirring to keep slices from sticking to pot. Drain & discard liquid. Combine hot slices, sugar, salt, & 1/4 cup lemon juice in a glass or stainless steel bowl. Stir till sugar dissolves. Refrigerate at least 24 hours, more is fine.
2. Pre-heat oven to 425F & place rack on lowest rungs.
3. Line a 9 inch pie plate with one pie dough round.
4. Whisk cornstarch & remaining lemon juice in a large bowl, whisk in eggs, slowly stir in lemon mixture. Pour into pie crust, brush edges of pie crust with cream, top with remaining dough round. Seal & crimp edges. Brush top with remaining cream. Cut vents into top of dough.
5. Bake 20 mins.
6. Decrease oven temperature to 375F bake 20-25 minutes. Remove from oven. Cool on a rack about 1 hour & serve.

crust pie, lemons, sugar, corn starch, eggs, salt, heavy cream

Taken from www.epicurious.com/recipes/member/views/lemon-pie-shaker-style-52828991 (may not work)