PASTRY:

2 c. sifted flour
1 tsp. sugar
1 tsp. salt
2/3 c. shortening
6-7 tbsp. cold water
1 tsp. vinegar

Sift together flour, sugar and salt in mixing bowl. Cut in shortening until particles are the size of small peas. Sprinkle vinegar and cold water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into two balls. Roll out one ball of pastry on lightly floured board to circle 1" larger than inverted 8" pie pan. Fit loosely into pie pan. Pour lemon filling into pastry lined pan. Roll out remaining pastry. Place over filling. Cut slits to allow steam to escape. Fold edge of top crust under lower crust. Seal and flute edge. Brush with reserved egg white mixed with 1 tablespoon sugar and 1 teaspoon cinnamon. Bake at 400 degrees for 30 to 35 minutes.

LEMON FILLING:

1 1/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/4 c. soft butter
3 eggs, well beaten
1 tsp. lemon rind, grated
1 lemon, sliced, very thin
1/2 c. water

After grating lemon rind, remove all of the white membrane from the lemon and slice very thin. You should have approximately 1/3 cup of slices.

Combine sugar, flour and salt. Blend in butter and mix thoroughly with spoon. Add well beaten eggs (reserving 1 teaspoon egg white for crust). Add water, grated rind and lemon slices to sugar mixture. Blend well and pour into unbaked pie shell and bake as directed above.