1 1/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/4 c. butter
2 tsp. sugar
3 eggs
1 tsp. grated lemon peel
1 medium lemon
1/2 c. water

Combine 1 1/4 cups sugar, flour and salt. Cream butter until soft and blend with sugar mixture. Add 3 well beaten eggs, reserving 1 teaspoon egg whites for topping. Grate lemon peel, then peel lemon, discarding the white membrane. Cut lemon in paper thin slices (should be 1/3 cup). Add lemon peel and slices and water to sugar mixture. Pour into pastry. Adjust top crust. Flute edges and cut vents. Brush with reserved egg white and sprinkle with sugar.

Bake in hot oven at 400°F for 30 to 35 minutes or until golden brown.