With their unique flavor, sweetness, and tender skins, Meyer lemons are superb for this pie. If you don’t have them, any thin-skinned lemons will do-but be sure to use an additional
Toss the lemons and
Lightly whisk the eggs together in a separate bowl. Stir them into the lemons. Add the lemon juice. Place the lemon mixture in the pie shell.
Cover the pie with the top shell, sealing the top and bottom shells together. Fold the edge of the top shell under the rim of the bottom shell and crimp the edges to seal them.
Brush the top of the pie with the cream and sprinkle the remaining
© 1993 Emily Luchetti. All rights reserved.