shaker lemon pie
(1 rating)
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My family loves this pie, so when I was assigned a dessert as my 'dish to pass' for our family reunion, I brought this pie. The pie was gone before some of the people got through the line to get their main meal! I got lots of complements and requests for the recipe. Hope you will enjoy it too. This recipe was adapted from a recipe by Beth Howard, a writer who blogs at TheWorldNeedsMorePie.com.
(1 rating)
yield
8 - 12 servings
prep time
45 Min
cook time
50 Min
Ingredients For shaker lemon pie
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2 lglemons, preferably meyer lemons
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2 csugar
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4 lgeggs, beaten
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1/4 tspsalt
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3 Tbspflour
- CRUST:
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2 1/2 cflour, plus more for the work surface
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dashsalt
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8 Tbsp(1 stick) chilled unsalted butter, cut into 8 pieces
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8 Tbspchilled vegetable shortening, cut into large chunks
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1 cice water, but use only enough to moisten the dough
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1 lgegg, beaten
How To Make shaker lemon pie
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1For the Filling: Wash and dry the lemons. Use a mandoline (a very sharp serrated knife works, too) to slice the lemons as thin as possible; transfer the slices to a large bowl, removing any seeds. Stir in the 2 cups sugar, cover the bowl and let the mixture sit at room temperature overnight.
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2For the Crust: Have a 9-inch pie plate at hand. Place the 2 1/2 cups flour and dash salt in a large, deep bowl. Use your hands to work in the butter and shortening until you see marble-size lumps form. Add the ice water a little at a time while using your hands to toss the flour mixture lightly. When the dough feels somewhat moist, take a small handful of dough and squeeze it; if it holds together, your done. If the dough is too dry, add water until it passes the test. DO NOT overwork the dough Cut the dough in 2 and form each half into a disk.
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3Roll out 1 of the disks of dough on a floured work surface to a diameter of about 12 inches and transfer it to the pie plate, trimming off any excess overhanging. Roll out the second piece of dough to about 12 inches.
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4When ready to bake, preheat the oven to 425 degrees.
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5Combine the lemon-sugar mixture with the four beaten eggs, 1/4 teaspoon of salt and 3 tablespoons flour. Pour into the pie plate and cover with the top crust, crimping edges with your fingers. Brush with the remaining beaten egg. Use a knife to cut or poke a few vent holes near the center of the crust.
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6Bake for 20 minutes. Reduce the temperature to 375 degreesand bake for 25 to 30 minutes more. Let cool before cutting into slices. Makes one 9-inch pie. (12 servings).
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7Note: Sweet, sour, bitter-this pie has it all. The key is leaving in the lemon rinds, which retains some bite even after an overnight maceration with sugar. The overnight operation should be done at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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