Lemon Pie Shaker Style

Directions

1. 1
   {"0":"Slice all 3 lemons very thin, remove & discard seeds. Squeeze and reserve juice you'll need 1\/4 cup of juice. In a medium sized pot bring slices & 2 cups of water to boil. Reduce heat & simmer at least 5 minutes, stirring to keep slices from sticking to pot. Drain & discard liquid. Combine hot slices, sugar, salt, & 1\/4 cup lemon juice in a glass or stainless steel bowl. Stir till sugar dissolves. Refrigerate at least 24 hours, more is fine.","2":"Pre-heat oven to 425F & place rack on lowest rungs.","4":"Line a 9 inch pie plate with one pie dough round.","6":"Whisk cornstarch & remaining lemon juice in a large bowl, whisk in eggs, slowly stir in lemon mixture. Pour into pie crust, brush edges of pie crust with cream, top with remaining dough round. Seal & crimp edges. Brush top with remaining cream. Cut vents into top of dough.","8":"Bake 20 mins.","9":"Decrease oven temperature to 375F bake 20-25 minutes. Remove from oven. Cool on a rack about 1 hour & serve."}