DOUBLE CRUST LEMON PIE

Created by Roni Bell

Crust

2 Cups Flour
1 Teaspoon salt
2/3 Cup Crisco
¼ Cup Water
1 Teaspoon white vinegar
Directions: Using pastry blender, mix Crisco, salt and flour together until pea sized. Fork in water and vinegar. Gently gather dough into a ball and divide. Roll and fit one half into pie pan.
Roll out top dough and set aside.

Filling

3 Fresh Lemons
2 ¼ Cups White Sugar
1/3 Cup White Flour
4 Eggs
Dash Salt
If desired, add dash of Mace

Directions: Slice lemons in half and seed. Using juicer, squish out juice, retaining as much pulp as possible. Seed again. Add sugar and flour - set aside. Beat eggs until frothy. Fold all ingredients together, pour into pie shell. Fit top dough. Using fork, bind top and bottom, trim excess dough and make vent slots on top.
Topping
¼ Cup Sugar
2 Tablespoons grated lemon zest (peel)
Directions: Mix Sugar and zest, sprinkle over top of pie. Bake 400 degree oven for 30 to 40 minutes.
May want to lightly place (do not seal) tin foil over top during last 15 minutes of baking.