- 2 cups Dierbergs sugar
- 1 tablespoon grated lemon peel
- 3 tablespoons fresh lemon juice
- 4 Meyer lemons
- 4 large Dierbergs eggs, lightly beaten
- 4 tablespoons Dierbergs butter, melted and slightly cooled
- 3 tablespoons Dierbergs flour
- Dierbergs milk
- Dierbergs sugar
- Premade pie crust (Pillsbury or other brand)
In large bowl, stir together the 2 cups sugar and lemon peel and juice; set aside.
Using serrated knife, slice stem end from each Meyer lemon; cut lemons in half lengthwise. Place lemons cut-side down on cutting board; slice crosswise as thinly as possible (slices do not need to be perfect). Discard lemon ends and seeds.
Stir sliced lemons and all accumulated juice into sugar mixture. Let stand at room temperature at least 1 hour, stirring occasionally.
Roll out one premade pie crust according to package directions and fit into 9-inch deep-dish pie plate as the bottom crust; set aside.
In medium bowl, whisk together eggs, butter, and flour until smooth. Add to Meyer lemon mixture; stir to mix.
Pour mixture into unbaked pie crust. Roll out second premade pie crust according to package directions; place over filling as the top. Crimp edges and cut vents. Brush milk over top crust; sprinkle sugar over top. Place pie plate on sheet of foil.
Bake in 400°F. oven until golden brown and small knife inserted through vent comes out clean, about 45 to 50 minutes. Cool completely on wire rack.
Serving Size: Per Serving
Cholesterol: 139 mg
Fat: 30 g
Sodium: 332 mg
Carbohydrates: 89 g
Protein: 8 g
Saturated Fat: N/A