Up early this Memorial Day? Three-day weekends are great for making pie. You usually have at least a little dead time in there somewhere, easily filled with taking a couple hours to roll out a homemade crust and fill the house with a terrific aroma. Then, later you can take your freshly-baked goods to a barbecue or on a picnic. Pie is so not some dainty with-tea affair. It's as manhandle-able as pizza.
Here's a suggestion for a quick and easy pie (crust and all). It's a friend's old recipe, and it's the only pie I've made more than once, which says a lot because I prefer to make new, different stuff. It's a little off-the-beaten path but perfectly springy and a total crowd pleaser. The inclusion of all the lemon rinds is the best part. It gives the pie a great, almost caramel-y chewiness, and the tart/sweet ratio is light, refreshing even.
Delicious lemon pie recipe after the jump.
Lisa's Lemon Pie
Filling: 2 large lemons, 2 cups sugar, 4 eggs
Crust: 2 cups flour, 1/2 tsp. salt, 1/4 cup vegetable shortening, 6-8 Tb. cold butter, 1 egg yolk lightly beaten with 3 Tb. cold water
(Note: If you want to use a store-bought crust, skip steps 2-6, and be sure to buy a top and bottom crust.)
1. Cut the lemons into paper-thin slices (with rinds on), then quarter the slices. Remove seeds and discard ends. Layer slices in bowl (glass is best) sprinkling each layer with sugar (use all 2 cups of sugar). Cover and let stand several hours or overnight.
2. Blend flour and salt.
3. Add shortening and butter (cut butter into pieces first). Mix until crumbly, preferably with your hands.
4. Add egg yolk mixture to bind. It will still look crumbly but work it with your hands as well as you can.
5. Make dough into a ball, wrap in Saran Wrap, and refrigerate for at least 20 minutes.
6. Divide the dough into two portions. Roll out the slightly larger portion, put into the bottom of nine-inch pie pan, and brush with soft butter,
7. Layer in lemon slices, but not the sugary lemon juice.
8. Mix sugary lemon juice with the four eggs and mix well. Pour over lemon slices.
9. Make lattice for top crust and crimp edges of top and bottom crust together.
10. Bake at 375 for 45 minutes. You may need to cover pie crust edges with foil if they are burning before pie is done.