Got a favorite you don't mind sharing. Here's one of mine that's also on Homestead Forum. Ye Olde Two Crust Lemon Pie ( from a memory proven to be faulty ) Da Stuff What's In It: Pastry for large or deep dish pie 1 stick butter (softened) 1 2/3 C sugar 3 Tbls flour 4 large eggs ( reserve 1 Tbls white ) 1/4 tsp salt 1/2 C + 2 Tbls water 2+ tsp grated lemon rind juice and just the meat of 2 to 2 1/2 large lemons ( peel lemons removing all white skin then pry out meat from ribs and chop fine then squeeze the hell outa the ribcage to get all the juice ) Cream butter and sugar, add flour and salt, add eggs ( one at a time or throw em all in at once, pie tastes the same, beat eggs beforehand if they have been naughty ), add water, toss in lemon juice with meat + grated rind. Taste to see if you think it needs just a little more lemon juice or sugar. Pour in bottom crust ( works better if bottom crust is in pie pan when this takes place ), mixture will be VERY thin, that's OK, trust me. Gently place & trim top crust and do magic finger twirling around edges. Brush top with reserved egg white and sprinkle with just the barest hint of nutmeg then sprinkle with a bunch of cin/sugar. Cut vents. Bake at 375 degrees for 40 minutes. Pie looks better if a sheet of foil is placed 2" above top crust for first 15-20 minutes then removed. Remove from oven before attempting to eat.