Lemon Pie No. 4

The pie crust can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. The lemon filling must be assembled fresh and baked immediately, as the acid will break down the flour's thickening power if left to sit.

Store baked pie loosely covered at room temperature for up to 2 days. Due to the high moisture content and lack of stabilizers in this historical recipe, the filling will become increasingly watery over time. For best texture, consume within 24 hours of baking. Not recommended for refrigeration as this will make the crust soggy.