A luscious lemon pie my daughter has made a couple of times this summer. Thought I'd share the recipe in case you were interested. It is an adaptation of a Sunkist pamphlet from 1939 and it's very like a lemon curd--absolutely unique!
1 unbaked 8-in. pie crust 2 lemons
1 1/2 C sugar 1 cup cold water
3/4 C flour 1 Tablespoon butter
1 teaspoon grated lemon zest
Preheat oven to 425 degrees F. Line 8-in. pie pan with the crust. Grate one of the lemons until you have 1 tsp of zest. In a mixing bowl, combine sugar, flour, and lemon zest. Sprinkle 1 1/2 cups of this mixture over the crust. Peel both lemons, removing all the white pith, and cut the lemons into very thin slices removing seeds as you go. Place the lemons in the crust, either arranging them in careful circles, or simply piling them in and leveling the top. Sprinkle the remaining sugar mixture over the lemons and pour the water over the top. Stir very gently [if you've been careful to make a pretty pattern!] and dot with the butter. Bake for 10 minutes; lower the heat to 325 degrees, and bake for 40-50 minutes longer until the lemons are lightly browned. Serve warm, or put in the fridge for a chilled delight! Both ways are delicious!
Let me know what you think if you try it! You're in for an easy treat if you do! Enjoy and make it a great day!