Ingredients:
Grate the zest from:
2 large or medium 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 grated zest with:
2 cups sugar
1/4 teaspoon 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-degres.
Whisk until frothy:
4 large eggs
Whisk in:
4 tablespoons (1/2 stick) butter, melted
3 tablespoons 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-degrees 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.
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