Post by Chris in NM on Jun 24, 2007 6:11:53 GMT -6
Shaker Lemon Pie
Submitted by: Susan Greene Rated: 4 out of 5 by 11 members
Yields: 8 servings
" Just three ingredients go into this tangy pie: lemons that are cut paper thin, sugar and four beaten eggs. The lemons are sugared and left to macerate overnight. When it 's time to assemble the pie, the eggs are combined with the sugared lemons to make the filling that is then poured in a prepared pie crust. Top it with another round of pastry, and the pie bakes until your kitchen smells heavenly."
2 lemons, thinly sliced 2 cups white sugar 4 eggs, beaten 1 recipe pastry for a 9 inch double crust pie
1. Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight. 2. Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust. 3. Brush the top with milk and sprinkle granulated sugar on top. 4. Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Post by Chris in NM on Jul 8, 2007 17:26:40 GMT -6
I made this today. Yum! I used the slicer attachment for my food processor on the lemons. I had found some lemons the size of tangerines! The filling of this pie filled a 9" deep dish pie plate. WOW!!!!!!! Chris
PS I did find a couple of things when we ate this pie. I would use a tad less sugar - like up to 1/4 c. less. Also, the lemon rinds are difficult to cut when eating, so I will take the rind off first, dice up very tiny, then mix in with sugar and lemon slices. You will still get the lemon flavor.