Fresh Lemon Pie with Orange Creme

2 fresh lemons thinly sliced
2 cups water
2 cups granulated sugar
3 egg yolks
7 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter
9-inch prepared pie shell


Cut the lemons very thin, including the rind. Slice the rind around the lemons into thin strips so that the rind is easy to work with. Cut the slices again in half. Place the lemons slices and the rind in a medium saucepan with the water and bring to a slow boil for about 10 to 15 minutes. Add 1 cup of sugar and let it simmer for about 1/2 hour.

Meanwhile combine the sugar, egg yolks, flour and salt in a separate small bowl. Take a few tablespoons or more of the lemon mixture that's cooking and stir it into the egg mixture.

Take this and add this to the lemon mixture cooking on the stove, stirring thoroughly; stir over low heat until clear. Do not overcook. Add the butter and cool the lemon mixture to room temperature. Add the lemon mixture to unbaked pie shell.

Put pie on rack and bake at 450 for about 10 to 15 minutes until crust is golden brown. Remove from the oven and let cool. Add the orange creme when pie is cool and store in refrigerator overnight or for several hours.

Orange Cream
1 cup heavy cream chilled
1 teaspoon granulated sugar
1 tablespoon orange extract


Place the cream in a chilled mixing bowl. Using a mixer whisk the cream until slightly thickened. Add the sugar and orange extract continue to beat until cream is smooth and light do not overwhip. Chill in the refrigerator for at least a half hour.

Spread the cream on the pie when it has cooled . Cover the pie and put in the refrigerator and chill overnight or at least several hours. Cut into wedges and serve.