Susan Gordy (Cincinnati, Ohio)
Yields 1 (9-inch) pie
This pie was the all-time favorite and best-seller at the annual Fourth of July pie auction, which we have held every year at the Lincoln Log Cabin State Historic Site. The highest bid for one pie was $40!
2 large lemons
2 cups sugar
¼ teaspoon salt
4 eggs
4 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 (9-inch) unbaked pie crust
Thoroughly wash the lemons, and then dry with paper towels. Using a mandolin or a sharp knife, slice the lemons very thin; remove and discard the seeds. Toss the slices with sugar and salt. Cover and set aside at room temperature for 24 hours.
Preheat an oven to 425°F. Whisk eggs in a bowl until frothy. Add butter and flour, whisking until smooth. Stir into the lemon mixture.
On a lightly floured surface, roll out the dough into one (12-inch) round. Fit one round into a 9-inch pie plate, and pour in the filling. Bake until the edges begin to brown and the pie starts to set up (about 30 minutes). Reduce the heat to 350°F, and bake until the crust is golden brown (25 to 30 minutes more). Remove from the oven and let cool for at least 30 minutes before slicing.