Double Surprise Lemon Pie

Unusual—fresh-tasting lemon slices in filling and sugared top crust


  • Pastry for 2-Crust Pie
  • c. sugar
  • 2 tblsp. flour
  • tsp. salt
  • ¼ c. butter or margarine
  • 3 eggs
  • 1 tsp. grated lemon peel
  • 1 medium lemon
  • ½ c. water
  • 2 tsp. sugar
  • ½ tsp. cinnamon


  • Combine 1¼ c. sugar, flour and salt. Cream butter until soft and blend with sugar mixture.
  • Add 3 well-beaten eggs, reserving 1 tsp. egg white for topping.
  • Grate lemon peel; then peel lemon, discarding white membrane. Cut lemon in paper-thin slices (should be ⅓ c.). Add lemon peel and slices and water to sugar mixture. Pour into pastry-lined 8" pie pan.
  • Adjust top crust, flute edges and cut vents. Brush with reserved egg white and sprinkle with mixture of sugar and cinnamon.
  • Bake in hot oven (400°F.) 30 to 35 minutes, or until pie is golden.