Kathy Dilcher’s Lemon Pie

1 cup sugar     

2 tablespoons flour

4 eggs 

1 tablespoon grated lemon rind

6 tablespoons lemon juice (from 3 lemons)

½ cup butter melted

½ teaspoon vanilla

¼ teaspoon almond extract

1 frozen 9-inch deep-dish pie shell

¼ cup toasted slivered almonds

Heat oven to 350 degrees. Position oven rack in lower third of oven.

Stir together sugar and flour in small bowl. 

In mixing bowl combine eggs and flour/sugar mixture and beat until light in color and slightly thickened, about 3 minutes. 

Stir in lemon zest, lemon juice, melted butter, vanilla and almond extract.

Pour filling into uncooked pie shell.  Place pie on baking sheet.

Bake at 350 degrees for 30-40 minutes or until filling is set and lightly browned.

Meanwhile, toast the slivered almonds in a skillet over medium-high heart, stirring until  just lightly browned about 5 minutes.  Sprinkle and press down over pie.

Cool pie on rack.

Good topped with whipped cream.

To make ahead: If you toast almonds, zest and juice lemons the day before, assembly is fast. OK to mix juice and zest for refrigeration overnight.