1 1/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/4 c. softened butter
3 eggs, well beaten
1 tsp. grated lemon rind from 1 med. lemon
1/2 c. water
2 c. all-purpose flour
1 tsp. salt
2/3 c. shortening
6-7 tbsp. cold water

Combine sugar, flour and salt. Blend in softened butter, mix thoroughly with spoon. Add well beaten eggs (reserve 1 teaspoon egg white for crust). Blend until smooth. Grate lemon rind from 1 medium lemon. Peel lemon, cut into paper thin slices (about 1/3 cup). Add 1/2 cup water, lemon rind and lemon slices to sugar mixture. Blend well.

Sift together flour and salt. Cut in shortening until size of small peas. Sprinkle 6 to 7 tablespoons cold water over mixture, toss lightly with fork until moist enough to hold together. Form into 2 balls. Roll out half of pastry to circle 1" larger than inverted 8" pie pan. Fit loosely into pie pan.

Roll out remaining pastry. Cut slits to allow steam to escape. Place over filling. Seal edges, flute edges. Brush with egg white, sprinkle with sugar and cinnamon. Bake at 400 degrees for 30 to 35 minutes.