Lemon Pie

1 cup granulated sugar
2 tablespoons flour
4 egg
1 tablespoon grated lemon rind
6 tablespoons lemon juice (from 3 lemons)
1/2 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 frozen 9-inch deep-dish pie shell
1/4 cup slivered almonds

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

Stir together sugar and flour in a bowl. Add to eggs in another bowl and beat until light in color and slightly thickened, about 3 minutes.

Stir in lemon rind, lemon juice, butter, vanilla extract and almond extract. Pour into pie shell. Place pie on baking sheet. Bake in lower third of oven for 20 to 25 minutes or until filling is set and lightly browned.

Meanwhile, toast the slivered almonds in a skillet over medium-high heat, stirring until just lightly browned, about 4 to 5 minutes. Sprinkle toasted almonds over top of the pie. Cool pie on wire rack.