Originally posted March 17, 2013

Shaker Lemon Pie

Shaker Lemon Pie by car2ngrl

In true Shaker tradition, this recipe doesn't waste anything. The result is a custard/marmalade love child...and that's a really good thing.

Be aware, this recipe takes two days to complete. But it's definitely worth it. I would actually suggest doubling the Day One lemon mixture then store the rest of the mixture in the fridge so you can easily make another pie a few days later. (I still have some lemons on hand so I'll let you know how well this freezes.)

Ingredients

  • DAY ONE
  • 2-3 large Meyer lemons*
  • 2 cups sugar
  • 1/4 teaspoon salt
  • DAY TWO
  • Dough for a double-crust pie.
  • 4 eggs
  • 4 Tablespoons butter, melted
  • 3 Tablespoons flour
  • 2 Tablespoon cream**
  • Coarse sugar, for sprinkling
  • *If you don't have Meyer lemons, you should use a thin skinned lemon.
  • **The original recipe called for 1 egg white but I decided go full on Shaker and to not waste the yolk. Instead, I used some cream that I hand on hand but milk would also work.
1 pie

Directions

DAY ONE
Thoroughly wash and dry lemons.

Grate lemon zest into a bowl.

Slice lemons paper thin, removing seeds as you encounter them. (I used a knife but you may prefer using a mandolin.)

Mix together zest, lemons, sugar and salt.

Cover and set aside at room temperature for 24 hours.

DAY TWO
Preheat the oven to 425°.

Roll out half the dough 1/8 inch thick on a lightly floured surface, place in a pie tin, and trim the edge, leaving a 1/2-inch overhang. Set aside. (I'm slow so I place the crust in the fridge as I prepare the filling.)

Mix the macerated lemon-sugar mixture with melted butter.

Then add eggs and flour until combined.

Roll out the remaining dough to 1/8 inch thick.

(Now it's time to assemble everything.)

Pour in to prepared pie shell.

Drape the top crust over the filling and trim it, leaving a 1-inch overhang.

Fold the overhang under the bottom crust and press to seal. Then finish the edges.

Brush cream on the top and then cut vents.

Sprinkle the top with coarse sugar.

Bake for 25 minutes then lower oven temp to 350°F and continue to bake for 20-25 minutes, or until the crust is golden brown.

Cool pie on a rack and serve it warm.

1 day + 2 hours

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Adapted from

Smitten Kitchen
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