This sweet-tart pie, with its marmalade-like filling, is an adaption of one baked by the early Ohio Shaker community.

Shaker Lemon Pie

2 large whole lemons, washed and sliced paper thin, any seeds removed
2 cups granulated sugar
4 large eggs, beaten
Pastry for 9-inch double crust pie (See recipe)

1. Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand, covered, for at least 4 hours, preferably overnight.
2. Add the beaten eggs to the lemon mixture and mix well. Turn into the unbaked pie crust. Cover with top crust; trim overhang to 1-inch from edge, seal and flute. Make several slits in top crust to allow steam to escape. Brush the top with milk and sprinkle with sugar, if desired.
3. Bake at 450°F (230°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean. Cool pie on a wire rack.

Makes one 9-inch pie; serves 6 to 8.