Double crust pastry (below).

PIE FILLING:

1 tbsp. lemon rind, minced
2 lemons, peeled, seeded & thinly sliced
2 c. sugar
4 eggs, slightly beaten

Roll half of pastry to 1/8 inch thickness and fit into a 9-inch pie plate.

Combine lemon rind, lemon slices and sugar, stirring well. Let stand at least 1 hour. Add eggs, stirring well.

Pour into pastry-lined pie plate. Cover with top crust and slit in several places to allow steam to escape, seal and flute edges. Bake at 450 degrees for 15 minutes. REDUCE temperature to 375 degrees and continue baking for 20 minutes.

Cool before serving. Yield: 1 (9 inch) pie.

DOUBLE CRUST PASTRY:

2 c. all-purpose flour
1/2 tsp. salt
2/3 c. shortening
4 to 5 tbsp. cold water