Lemon Pie - Alda Jane Low

This pie has a rich lemon flavor.  The water seemed a little odd, I am more familiar with using milk or cream, but it tasted quite good.  The recipe calls for a 9 inch deep dish, but a 10 inch pie plate could also be used.  When I made this pie, I enhanced it by putting 1 cup of black raspberries in the bottom of the crust before pouring the pie filling in the crust.  You could also use blueberries, red raspberries or strawberries  Please note - if you do this, you will have leftover batter.

  1/2 Cup Butter                                                                        2 Med Lemons

  3 Cup Granulated Sugar                                                           2/3 Cup Flour

  11 Large Eggs                                                                         1 Cup Cold Water

Prepare a 9 inch deep dish pie crust, set aside.  Cream butter and sugar, set aside.  Beat 8 eggs and 3 egg whites, mix with butter mixtures.  Grate the rinds of the lemons and juice them, mix into batter.  Pour into pie crust and bake in 350 degree oven until  set.