Lemon Slice Pie

Paper-thin slices of whole lemon go into the creamy filling of this unique pie. A delicate crispy crust with cinnamon glaze goes on top. You bake the filling and crust together. No meringue to make.

2 C. sifted flour
2 tsp. salt
2/3 c. shortening
6 to 7 Tbsp. cold water

Lemon Filling:
1-1/2 C. sugar
2 Tbsp. flour
1/8 tsp. salt
1/4 C. soft butter or
margarine
3 eggs, well beaten
1 medium-sized lemon
1/2 C. water


Sift together flour and salt. Cut in shortening until particles are the size of small peas. Sprinkle cold water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into 2 balls. Roll out half of the pastry on lightly floured pastry board to circle 1-inch larger than inverted 8-inch pie tin. Fit loosely into pie tin. Turn Lemon Filling into pastry-lined pan. Roll out remaining
pastry. Cut slits to allow escape of steam. Place over filling. Fold edge of top crust under lower crust, seal and flute edges. Brush with egg white and sprinkle with sugar and cinnamon. Bake in moderately hot 400 degrees oven for 30 to 35 minutes.

Lemon Filling: Combine sugar, flour and salt. Blend in soft butter or margarine and mix thoroughly with spoon. Add well beaten eggs (reserving 1 teaspoon egg white for crust). Blend until smooth. Grate 1 teaspoon lemon rind from lemon. Peel off the white part of lemon. Cut peeled lemon into
paper-thin slices, about 1/4 cup. Add water, lemon rind and lemon slices to sugar mixture. Blend well.

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