Shaker Lemon Pie
This Shaker lemon pie is a very tart lemon pie that uses paper-thin slices of whole lemons, rind and all. It's for the true lemon lover!
white sugar, plus more for sprinkling
2
cups
lemons, thinly sliced
2
eggs, beaten
4
double-crust pie pastry, thawed, divided
1
(14.1 ounce) package
milk, or as needed
1
tablespoon
 Combine sugar and sliced lemons in a large bowl. Let stand for at least 4 hours or overnight.
  Preheat the oven to 450 degrees F (230 degrees C). Press one pie pastry into a pie plate.
  Add beaten eggs to the sugar-lemon mixture and mix until well combined. Pour into the bottom crust, then cover with remaining pie pastry. Brush top crust with milk and sprinkle with sugar as desired.
  Bake in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until a knife inserted into the center comes out clean, 20 to 25 more minutes.
