Cook’s notes: Start the recipe on the day before you wish to bake; the sliced lemons need time to macerate in the sugar. Food writer P. Allen Smith says, “This lemon pie is excellent served with fresh whipped cream, a sprinkle of powdered sugar, and a sprig of mint for a beautiful presentation. It’s a delicious taste of summer anyone would want to try.”
Day 1 Ingredients
4 large lemons
2 cups of sugar (or less)
DAY 1 Steps
Zest each lemon over a large plastic (or non-reactive) bowl. Cut off and discard the remaining lemon peel and white pith. Slice each lemon into thin slices, removing seeds. Pour any juice created during this step into the large bowl. Combine lemon slices, zest, juice, and sugar in the large bowl. Gently combine with a rubber spatula or wooden spoon. Fully coat the lemon slices with the sugar.
Cover the mix of lemon parts and sugar. Refrigerate for 12 to 24 hours.
Day 2 Ingredients
2 deep dish pie crusts (store-bought frozen crusts made without lard work great)
2 Tbsp butter, softened
4 eggs, beaten
DAY 2 Steps
Heat oven to 375F. If crusts are frozen, thaw them.
Spread the softened butter on the bottom pie crust, as if you are buttering bread.
Add beaten eggs to lemon mixture; mix well. Pour mixture into crust, arranging lemon slices evenly. Cover with the top crust. Cut several slits near center.
Bake for 45 minutes. The pie may need an additional 15 minutes in the oven until done: crust is golden and the filling doesn’t jiggle.