Recipe - Double-Crust Lemon Pie

1 Pastry for 8" dblcrust pie
Sugar
2 tablespoon Flour
1 ds Salt
One fourth cup Butter or margarine
softened
3 Eggs
1 teaspoon Grated lemon peel
1 md Lemon; unpeeled
thinly cut or sliced up
One half cup Water
One half teaspoon Ground cinnamon

On floured surface, roll out half of pastry and fit into 8inch pie pan.
Mix 1 One fourth cups sugar, flour and salt. Blend in butter. Reserve about 1
teaspoon egg white and beat remaining eggs well. Add eggs to sugar mixture,
then mix in lemon peel, lemon slices and water. Turn into pastry shell.
Roll out remaining pastry and fit over pie. Cut slits in top and seal and
flute edges of pastry. Brush top of pie with reserved egg white. Mix 2
teaspoons sugar with cinnamon and sprinkle over pie. Bake at 400F 30 to 35
minutes. Serve warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini