Prepare the crust. Roll out 1/2 the dough; fit into a 9" pie plate,leaving a 1" overhang. Heat oven to 425F.

PREPARE FILLING: Grate enough lemon peel to make 2 tbsp.,place in a med. sized bowl.Pare off and discard remaining peel and pith from lemons, seed and chop lemon flesh. Add lemon flesh and 1 cup sugar to grated lemon peel in bowl; stir to mix well. Using a fork or wire whisk, beat the eggs into lemon mix to blend well; stir in mincemeat. Pour mix into prepared crust. Roll out remaining dough; fit over filling in crust.Lightly dampen edge of lower crust. Trim edges of both crusts even with pie plate; press firmly with fork tines to seal. PREPARE GLAZE: In a small bowl using a fork, lightly beat egg and brush over top of pie; sprinkle with sugar. Cut small circle in center of crust for steam to escape. Bake 15 min..Reduce heat to 350F; bake 30 min. or until crust is golden. Cool on wire rack and decorate with candied lemon peel, if desired. Makes 10 servings.

*INGREDIENTS*

2 large lemons

1/4 cup light corn syrup

*DIRECTIONS*

CANDIED LEMON PEEL

Remove thin strips of peel from the lemons and cut strips into thin shreds. In a small saucepan over low heat simmer peel in the hot corn sytup for 5 minutes stirring frequently until deep yellow and slightly curled. Using a fork, remove to a jelly roll pan sprinkled with granulated sugar; toss to coat well. Remove to slightly oiled foil to cool.