1 1/4 c. sugar
1/8 tsp. salt
2 tbsp. flour
1/4 c. butter
3 eggs
1 tsp. lemon rind
1 med. size lemon
1/4 c. lemon juice
1/4 c. water
2 crusts pastry (8 inch)

Combine 1 1/4 cups sugar, 2 tablespoons flour and 1/8 teaspoon salt. Blend in 1/4 cup soft butter, mix thoroughly. Add 3 eggs, well beaten. (Reserve 1 teaspoon egg white for crust.)

Grate 1 teaspoon lemon rind from 1 medium size lemon. Peel lemon and cut into paper thin slices. Add 1/4 cup lemon juice, 1/4 cup water, lemon rind and slices to the sugar mixture. Turn into pastry lined pan. Slit top crust and put on pie. Seal and flute edges. Brush with egg white and sprinkle with sugar and cinnamon. Bake at 400 degrees for 35 minutes.