Ohio Lemon Pie

The Cleveland Press operated from 1878 until 1982. Of course, the newspaper was located in Cleveland, Ohio. Barbara Bratel once served as the Press Home Economist and Food Editor. The newspaper ran a special recipe section during 1976, that featured old time recipes. The recipes from that feature were compiled into a book properly titled The Cleveland Press Olde Time Recipes by Barbara Bratel.

Credit for the Ohio Lemon Pie is given to the Shakers who lived in Cleveland at one time. Although I agree very little with the Shaker philosphy I do like their way of thinking in this regard,  "All beauty that has no foundation in use soon grows distasteful and needs continuous replacement with something new."

Ahh back to the pie. Scrumptious. It slices and serves like a dream and the taste is yowie good.

Ohio Lemon Pie

Pastry for a 2-crust pie (8-inch)   I used the recipe on the back of my Hudson Cream Flour Bag

2 or 3 large lemons

1 3/4 cups sugar

4 eggs

3 tsp. lemon zest

Line pie plate with pastry. Set aside in refrigerator. Shred peel from lemon to make 3 tsp. of zest; set aside.

Peel lemons, removing all white membrane; cut lemons into very thin slices. Remove seeds. In bowl mix lemon slices, zest and sugar. Let stand 20 minutes; stirring occasionally. Beat eggs well.

Stir eggs into lemon mixture; pour into pastry lined plate. Adjust top crust; cut slits for steam escape. seal and flute edges.

Bake in preheated 400-degree oven for about 35-40 minutes. Cover edges with foil to prevent excess browning if neccessary.

Score. This cookbook was in a stack of stuff I won at an auction. Lots of goodies in there.

I'm taking the leftovers with me tomorrow, in this cool vintage pie carrier. My mom had one exactly like this. When we were kids, she would make us Cherry Delight in it.