Double-Crust Lemon Pie

• 1 each pastry for double crust
• 1 1/4 cups sugar
• 2 tablespoons flour, all-purpose
• 1 d salt
• 1/4 cup butter or margarine, softened
• 3 large eggs
• 1 teaspoon lemon zest grated
• 1 medium lemon un, thinly sliced
• 1/2 cup water
• 1/2 teaspoon cinnamon ground

1. On floured surface, roll out half of pastry and fit into 8-inch pie pan.
2. Mix 1 1/4 cups sugar, flour and salt.
3. Blend in butter.
4. Reserve about 1 teaspoon egg white and beat remaining eggs well.
5. Add eggs to sugar mixture, then mix in lemon peel, lemon slices and water.
6. Turn into pastry shell.
7. Roll out remaining pastry and fit over pie.
8. Cut slits in top and seal and flute edges of pastry.
9. Brush top of pie with reserved egg white.
10. Mix 2 teaspoons sugar with cinnamon and sprinkle over pie.
11. Bake at 400F (200C) 30 to 35 minutes.
12. Serve warm.

pastry, sugar, flour, salt, butter, eggs, lemon zest, lemon, water, cinnamon ground

Taken from recipeland.com/recipe/v/double-crust-lemon-pie-43576 (may not work)