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1
Begin with the filling.
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2
Wash lemons; cut off both ends and discard.
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3
Slice lemons very thinly, rinds and all.
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4
Place in a mixing bowl and cover with sugar.
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5
Stir to mix well.
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6
Cover and set aside for 2 hours or longer.
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7
While lemons are macerating, make pie crust dough.
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8
Sift together flour and salt into a large mixing bowl.
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9
Mix in shortening until pieces are the size of peas.
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10
Gradually add water, a tablespoon at a time, until dough is soft and easy to work.
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11
Do not mix too much.
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12
Divide dough in two, one piece slightly larger than the other, and form two balls.
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13
Wrap each in paper or plastic film and refrigerate 30 minutes or longer.
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14
When ready to assemble pie, roll out the two portions of dough on a floured board.
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15
Preheat oven to 450 degrees.
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16
Line a 9-inch pie plate with larger portion of pastry.
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17
To the lemon mixture, add the eggs (the sugar will have dissolved into a syrup).
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18
Mix well to blend.
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19
Pour into the pie shell.
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20
Top with the second piece of dough.
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21
Crimp edges well to prevent leaking and cut a few air vents in the top.
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22
Place pie on a cookie sheet in preheated oven and bake 15 minutes.
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23
Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted in center comes out clean.
