It’s difficult for me to let summer go by without enjoying a tangy lemon dessert. Lemons taste and smell so fresh. They are an ideal way to cool these last dog days of summer.
I like recipes that are simple and don’t require a lot of time in the kitchen. I am preparing a Shaker lemon pie, which is one of those great old fashioned dishes. I especially like this one because it uses the entire lemon, well, except for the seed.
5 medium lemons
6 large eggs
2 1/4 cups of sugar
9 inch pie pan
Start with 5 medium sized lemons and remove all of the zest.
Separate 1 egg. Set aside the white for the piecrust.
Combine lemon zest, 2 1/4 cups of sugar, 5 large eggs and yolk from the egg you separated. Whip all these ingredients together.
Slice the lemons as thin as possible and remove the seeds. Add the lemon slices to the mixture.
Place 1 piecrust in a 9 inch pie pan.
Pour the lemon mixture into the pan on top of the piecrust and cover with the remaining crust. Pinch the piecrust edges together and cut a few slits in the top. Brush with the egg white.
Bake in a pre-heated 350 degree oven for about 1 hour.
This lemon pie is excellent served with fresh whipped cream, a sprinkle of powdered sugar and a sprig of mint for a beautiful presentation.
Compliments of P. Allen Smith