Shakers Lemon Pie

2 large lemons

4 tbsp butter

3 tbsp flour

4 eggs

2 cups sugar

1/4 tsp salt

1 pkg Pillsbury pie crust (2 crusts)

Grate zest from lemons into bowl. Slice all remaining white from lemons and discard. Slice lemons thinly and quarter. Add lemons salt and sugar to zest and toss well cover and let sit at room temperature for 24 hrs.

Remove crust and let reach room temperature. Whisk eggs until frothy then add butter and flour. Add to lemon mixture and mix well. Pour into crust. Top with crust fold under and flute edges. Bake at 400 for 20 minutes or until edges start to turn brown. Reduce heat to 300 bake for another 25 – 40 minutes until golden brown.