Ingredients
1 double crust pie dough
3 large lemons
1 3/4 cups sugar
1 tablespoon corn starch
4 large eggs
1/8 teaspoon salt
1 tablespoon heavy cream
Preparation
Slice all 3 lemons very thin, remove & discard seeds. Squeeze and reserve juice you’ll need 1/4 cup of juice. In a medium sized pot bring slices & 2 cups of water to boil. Reduce heat & simmer at least 5 minutes, stirring to keep slices from sticking to pot. Drain & discard liquid. Combine hot slices, sugar, salt, & 1/4 cup lemon juice in a glass or stainless steel bowl. Stir till sugar dissolves. Refrigerate at least 24 hours, more is fine.
Pre-heat oven to 425F & place rack on lowest rungs.
Line a 9 inch pie plate with one pie dough round.
Whisk cornstarch & remaining lemon juice in a large bowl, whisk in eggs, slowly stir in lemon mixture. Pour into pie crust, brush edges of pie crust with cream, top with remaining dough round. Seal & crimp edges. Brush top with remaining cream. Cut vents into top of dough.
Bake 20 mins. Decrease oven temperature to 375F bake 20-25 minutes. Remove from oven. Cool on a rack about 1 hour & serve.
