For one pie, take a couple of good sized fresh lemons, squeeze out the
juice, and mix it with half a pint of molasses, or sufficient sugar to
make the juice sweet. Chop the peel fine, line a deep pie plate with
your pastry, then sprinkle on a layer of your chopped lemon peel, turn
in part of the mixed sugar or molasses, and juice, then cover the whole
with pie crust, rolled very thin--put in another layer of peel,
sweetened juice, and crust, and so on, till all the lemon is used. Cover
the whole with a thick crust, and bake the pie about half an hour.