(from April 2001 Saveur)
Filling
2 large lemons
2 cups sugar
1/4 tsp. salt
4 eggs
4 tbsp. butter, melted
3 tbsp. flour
Crust
1-3/4 cups flour
1 tsp. salt
10 tbsp. cold butter, cut into pieces
2 tbsp. vegetable shortening
For the filling:
Thoroughly wash lemons, then dry with paper towel. Finely grate lemon zest into large bowl. Using a mandolin or sharp knife, slice lemons very thin; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
For the crust:
Sift together flour and salt into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 5 tbsp. of ice water, stirring dough with a fork until it just begins to hold together. Press dough firmly into a rough ball, then transfer it to a lightly floured surface. Give the dough several kneads with the heel of your hand to form it into a smooth ball. Divide dough into two balls, wrap in plastic, and rest in refrigerator for one hour.
Preheat oven to 425°F. Whisk eggs in bowl until frothy. Add butter and flour, whisking until smooth. Stir into lemon mixture.
Roll out dough on a lightly floured surface into two 12" rounds. Fit one round into a 9" pie plate and pour in filling. Cover pie with remaining pastry round. Fold edges of dough under, then crimp edges. Cut steam vents in top crust.
Bake until edges begin to brown, about 30 minutes. Reduce heat to 350°F and bake until crust is golden brown, about 25-30 minutes. Remove from oven and let cool for at least 30 minutes before serving to Annie.
shared by Annie T.
(3/30/01)
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