Steamboat Springs — Ingredients:
2 large lemons
2 cups sugar
1/4 teaspoon salt
4 tablespoons of melted butter
3 tablespoons of flour
1 3/4 cups flour
1 teaspoon salt
10 tablespoons butter, cold and cut into pieces
2 tablespoons vegetable shortening
Prepare lemons for filling (24 hours in advance)
Wash lemons and dry. Finely grate 1 tablespoons of lemon zest into a bowl.
Using a sharp knife slice the lemons into very thing slices. Remove and discard seeds. Trim off remaining rind and discard. Add slices to the zest. Add sugar, salt and toss. Mix thoroughly. The sugar will not all melt and that’s OK. Just make sure al the sugar is wet with lemon juice. Cover bowl and let sit for 24 hours at room temperature.
Mix flour and salt in a mixing bowl. Using a pastry cutter work butter and shortening into the flour until it resembles coarse meal. Sprinkle in up to 5 tablespoons of cold water and stir the dough with a fork until it just begins to hold together. Press dough firmly into a ball. Transfer to a lightly floured surface. Give the dough several kneads with the heel of your hand to form into a smooth ball. Don not over knead. Divide dough into two balls, wrap in plastic and refrigerate at least one hour.
Preheat oven to 425 degrees.
Whisk eggs in a bowl until frothy. Add melted butter and flour, whisking until smooth. Stip into lemon mixture and mix thoroughly.
Roll one ball of dough on a lightly floured surface into a 12 inch round. Fit into a 9 inch pie plate. Pour in pie filling. Roll out second ball of dough into a 12 inch round. Cover pie with second round. Fold edges and crimp. Cut steam holes in top crust.
Bake for 30 minutes or until edges start to brown. Reduce heat to 350 degrees and bake 25-30 minutes or until crust is gold brown. Remove from oven and cool for at least an hour before serving.
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