Shaker Lemon Pie
Two warnings on this pie.
-
The lemon slices must be very thin. Thin enough that when placed on
the knife blade, they fold over it. If they are not floppy they are not thin enough.
They must be this thin so the sugar soak removes the bitterness of the lemon pith. -
You must soak the lemons in sugar for 24 hours. Soaking overnight in sugar removes
bitterness from lemon slices.
Preparation time: 1/2 hour plus at least 24 hours
for soaking and refrigeration.
Baking time: 45 minutes to 1 hour
Lemon filling:
2 large lemons
2 cups granulated sugar
4 eggs, beaten well
1 tablespoon cream
1 Double crust dough for 9-inch pie
-
Begin with the filling. Wash lemons; cut off both ends and discard.
Slice lemons very thinly, rinds and all. Remove seeds. Place in a
mixing bowl and cover with sugar. Stir to mix well. Cover bowl and set
in refrigerator for 24 hours. Stir a couple of times during the 24 hours. -
The next day, When ready to assemble pie, roll out the two portions
of pie dough on a floured board. Line a 9-inch pie plate with larger
portion of pastry. -
Preheat oven to 450 degrees F.
-
Beat eggs until yolks and whites are well-mixed. To the lemon
mixture, gently fold in the eggs (the sugar will have dissolved into a
syrup). Pour into the pie shell. Arrange slices evenly in pie shell.
Top with the second piece of pie dough. Crimp edges well to prevent
leaking and cut a few air vents in the top to let steam escape. Brush
top with cream.
- Place pie on a cookie sheet in preheated 450 degrees F oven and bake 15 minutes.
Reduce heat to 350 degrees F and bake 25 to 30 minutes longer, or
until a knife inserted near rim of pie comes out clean. Center of pie
will continue to set as it cools. Cool before serving. Serve at room
temperature or chilled.
Makes one 9-inch pie, about six to eight servings.