Lemon Lover's Pie

Yield: 8 servings

Pastry for two 9" crusts
2 teaspoons milk
1 tablespoon granulated sugar
5 lemons, juice and grated rind
5 eggs
1 cup sugar
3 tablespoons butter, melted and cooled

Preheat the oven to 425 degrees. Roll out half the pastry, and fit into a 9" pie pan. Crimp the edges of the pastry. Line pastry with waxed paper or foil and fill with rice or beans, and bake at 425 degrees for 15 minutes.

While the pie shell is baking, roll out the remaining crust and cut an 8" round (cut around an 8" pie plate or pan lid with a pastry wheel) and prick it with a fork at 1" intervals. Lay the crust on a baking sheet, brush with milk and sprinkle with sugar. Bake in a 425 degree oven for 10 to 12 minutes or until golden. Remove from oven and reduce heat to 350 degrees.

Using a grater, rub the whole lemons across the small holes to remove the yellow part only. Cut each lemon in half and squeeze out all the juice; remove any seeds from the juice.  In a medium bowl using a whisk or an electric beater, beat the eggs and sugar until well mixed. Add lemon juice and lemon rind. Whisk in the melted butter. Pour into the baked pie shell and bake at 350 degrees for 20 to 25 minutes or until a knife blade inserted 1" from the center comes out clean. Place on a rack to cool. After 5 minutes lay the separately baked crust on top. Serve warm or cold, plain or with whipped cream and a drizzle of chocolate syrup.