Double Crust Lemon Pie 

Ingredients

• 2 large lemons
• 2 cups sugar
• 1/2 teaspoon salt
• 4 eggs
• double pie crust

Method 

Grate and reserve peel from both lemons (2 full teaspoons). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, sugar and salt; let set. Heat oven to 425°F. Prepare pastry. Beat eggs until foamy.  Pour over lemon slices and sugar; mix well. Pour into pastry lined pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning.  Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes.