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Phyllis Richman's Favorite Lemon Pie

CurvyMama Pies
A wonderfully chewy, tart filling in a flaky crust.
Print Recipe
Servings 8

Ingredients
  

  • Pie dough for two-crust pie preferably butter and lard dough
  • 1 1/4 c. sugar
  • 2 Tbsp. flour
  • 1/8 tsp. salt
  • 1/4 c. unsweetened butter softened
  • 3 eggs well beaten
  • 1 tsp. lemon zest
  • 1 1/2 lemons sliced paper thin
  • 1/2 c. water

Instructions
 

  • Zest just enough of the lemon rind to get the 1 teaspoonful you need.
  • Remove the rest of the rind and the white pith from the lemon, and slice it very thin (the slicer attachment of a Cuisinart works great). You should have about 1/3 cup of slices.
  • In another bowl, combine the sugar, flour and salt. Blend in the softened butter and mix thoroughly.
  • Crack the eggs, reserving 1 teaspoon of the white to use on top of the pie before it goes in the oven. Set that aside. Beat the eggs well. Add them to the flour-sugar mixture.
  • Add the water, zest, and lemon slices, along with their juices, to the flour-sugar mixture. Blend well.
  • Preheat the oven to 400.
  • Roll out the bottom crust and line a 9-inch pie pan with it. Pour the filling into the unbaked pie shell. Top with the top crust, rolling and crimping the edges. Chill well, about 10-15 minutes in the freezer or 20-30 minutes in the refrigerator. Take the pie out and brush it with the egg white and sprinkle it with sugar.
  • Bake at 400 for 30-35 minutes.

Notes

Use 1 lemon per pie if your lemons are large; 1 1/2 if they are smaller.
Some versions of this pie recipe combine sugar and cinnamon for sprinkling on top of the pie before baking. The cooks.com version omits the cinnamon, and so did we.
Adapted from from Cooks.com