Shaker Lemon Pie

The first time I made a shaker lemon pie was a couple of years ago, and I was so excited about it.  Then I ate some and was not so excited about it.  It was so bitter and terrible that we had to throw out most of the filling, and just eat the crust.  So, here we are, round two, and I am so excited to share it with you!  The first time I made this pie I used regular lemons and I think that was part of the problem.  They may also not have been sliced thinly enough.  So this time, I used meyer lemons and sliced them with a mandolin.  The pie was so incredibly tart and lemony with just a touch of bitter from the peel.  It was fabulous.  Definitely on the make again list!  Note:  The lemon mixture needs to sit overnight, so plan ahead when making this pie.

Shaker Lemon Pie

2 layer 9-inch pie crust
3 meyer lemons, sliced thinly (use a mandolin if you have one), and seeds discarded
2 cups granulated sugar
1/2 teaspoon salt
4 eggs
2 Tablespoons butter, melted
3 Tablespoons all purpose flour

In a medium bowl, combine the lemons and sugar, and toss together until well combined.  Cover the bowl with plastic wrap and let sit at room temperature overnight.

When ready to bake the pie, preheat the oven to 425F.  Fit the bottom crust into a 9 inch pie plate.

Beat together the eggs, salt, and butter.  Whisk in the flour.  Add the egg mixture to the lemon mixture and mix well until blended.  Pour the lemon filling into the pastry crust.  Cover with the top crust and seal and crimp the edges.  Cut several slits in the top crust.  Chill the pie for about 20 minutes.

Place the pie in the oven and bake for 30 minutes.  Cover the pie loosely with tin foil if the crust browns too quickly.  After 30 minutes, turn the oven temperature down to 350F and continue baking for 20 to 30 minutes.  Remove from the oven and let cool completely.  Chill before serving.  Makes 8 servings.

Enjoy! -Cardamommy