SC - lemon/lime pies/tarts

[Sue Clemenger]

Yes, sure do.  It's one of "those old family recipes," and _needs_ to be
made at least once each spring.
- --Maire

OHIO LEMON PIE
Filling:
2 lg. lemons, scrubbed but not peeled
2 c. granulated sugar
4 lg. eggs

Crust: use standard two-layer crust recipe.  I like one with just a
*titch* of sugar added.

RECIPE:
Slice lemons as thinly as possible, and combine with sugar in a
non-reactive bowl.  Let sit for at least 2 hrs.
Beat eggs well, and add to lemon/sugar mixture, stirring gently but
thoroughly.
Pour filling into a 9" pie tin lined with one of the crusts, and then
top w/the other crust.  Cut a few little decorative slits on top.  If
you want, you can brush the upper surface with a little water, and then
sprinkle on a little additional sugar.
Bake on a cookie sheet (to catch any overflow--can make a nasty mess in
the bottom of the oven) at 400 degrees (farenheit) for 15 mins., and
then reduce heat to 275 degrees and bake an additional 20 mins.


Donna Kepner Ford wrote:
> 
> Does anyone have a recipe for a lemon or lime pie/tart made with thin
> slices of the actual fruit layered with plenty of sugar or honey?
> 
> Thanks,
> 
> Evfemia at mail.com
> Iron Mtn, Meridies
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