Shaker Lemon Pie

Page 132

| Course Type: Pies and Tarts

(1 review)

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Recipe Review

Strong lemon flavor - in a perfect flaky crust. This is a lovely old fashioned recipe that uses two entire lemons - peel and all.

I used regular large lemons, with a thick peel and lots of that white stuff - pith?? I also hand cut them into thin slices. I wish I had (a) used Meyer lemons, which have very little pith, and (b) had used my mandolin to get even thinner slices.

The lemons macerate in sugar for 24 hours - and then are mixed with eggs. The filling really is that simple.

I prepared this with the flaky cream cheese pie crust. It was the prefect complement. Great instructions for testing doneness - both a knife check and internal temperatures.

If you truly love lemon, then this is a great recipe. However, the two teenagers disliked the rind. I will definitely try this again once I locate Meyer lemons.

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Comments

cadfael - 20th March 2013
Did you ever try the recipe using the meyer lemons, and if so, was there a difference? There is a German lady that sells lovely shaker lemon pies at the market at certain times of year. Never tasted anything like them.. I crave them. Have been on the hunt for the perfect shaker pie recipe.

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