flaky pastry dough for one 9 inch pie
2 large or medium lemons
2 cups sugar
1/4 teaspoon salt
4 large eggs
4 tablespoons (1/2 stick) butter, melted
3 tablespoons all purpose flour

Directions:
Roll half the dough into a 13 inch round, fit it into a 9 inch pie pan and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12 inch round for the top crust and refrigerate it.

Grate the zest from the lemons. Slice the lemons paper thin, removing the seeds as you do so. In a glass or stainless steel bowl, combine the lemon slices and grates zest with the sugar and salt. Cover and let stand at room temperature for 2 to 24 hours, stirring occasionally. The longer the lemons macerate, the better.

Position a rack in the lower third of the oven. Preheat the oven to 425°F. Whisk the eggs until frothy. Whisk in the butter and all purpose flour. Stir the lemon mixture into the egg mixture. Pour the filling into the bottom crust and level with the back of a spoon. Brush the overhanging bottom crust with cold water.

Cover with the top crust, trim, and crimp or flute the edge. Cut steam vents in the top crust. Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the top crust has puffed and a knife inserted into the center comes out clean, 20 to 30 minutes more.

Let cool completely on a rack. The pie can be stored in the refrigerator for up to 2 days, but let it warm to room temperature before serving.

One 9 inch pie, 8 servings.

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