Ohio Lemon Pie

See Joy of Cooking for full details

This pie is great for people watching their weight who still want some pie. It's tasty, but one slice is enough.

• 2 large or 3 medium lemons
• 2 C sugar
• 1/4 t salt
• 4 eggs
• 4 T (half stick) butter
• 3T flour

Grate zest from lemons. Slice lemons as thin as possible, removing seeds as you go.

Combine zest & sliced lemons, sugar and salt in large glass bowl and let stand for 2 to 24 hours (the longer the better), stirring occasionally.

Beat eggs; melt butter and add to eggs. Add flour and whisk or beat well.

Combine lemon mixture and egg mixture, mix well.

Put in pie shell and cover with top crust.

Bake at 425 for 30 minutes, reduce heat to 350, and bake until top crust has puffed and a knife inserted in center comes out clean.