Juanita's Cocina and she posted this lemon pie recipe awhile back. Since lemon flavor is Jason's favorite (the tarter the better!) I knew we had to give it a try.
Not only is it easy as pie (hee hee) but it's delicious to boot! It's tart and sweet with a nice crunch from the double crust. Yes, you even include the (thinly sliced) rind. You know those candied orange/lemon peels? That's exactly what it tastes like to me. I loved it, however, Jason didn't care for the texture in his pie. So, if you like candied peels include the whole thing; if not, I'd leave out the peel (but I'd also be really sad).
Rustic Lemon Pie
2 large lemons
2 cups (plus some for sprinkling) sugar
5 eggs, beaten well
2 9-inch pie crusts
Slice lemons paper thin, rind and all (make sure seeds are removed, too).
In a bowl, mix sugar in with lemons and let stand for 2 hours, stirring periodically.
After 2 hours, add beaten eggs to lemon and sugar mix.
Line a pie pan with one of the pie crusts. Add lemon, sugar and egg mix to the pie shell.
Top with the other pie crust and seal the crusts together. Make a few small slits in the top crust in order to allow steam to escape. Sprinkle sugar on top of pie crust.
Bake pie for 15 minutes on 450. Turn oven temperature down to 375 and bake for another 20-25 minutes, or until crust is nicely browned.
Allow pie to cool completely before slicing and serving.