There are a number of lemon lovers in this forum and this pie is for you! You have to prepare the filling in advance, but it is easy, about 10 minutes worth of your time -- no cooking, heating, blanching... In fact, unless you make your own pie crust, the total active time on this pie is around 15 minutes.
This was our dessert for today and will definitely be made again. For lemon lovers, this has to be darn near a 10!
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SHAKER LEMON PIE
This sweet, tart pie, with its marmalade-like filling, is said to have been a specialty of the now gone Ohio Shakers. The Shakers, officially known as the United Society for Believers, enjoyed wholesome, uncomplicated food as part of their commitment to simplicity and self-sufficiency.
YIELD: One 9” pie, serves 6-8
INGREDIENTS:
FILLING:
2 large lemons
2 cups sugar
1/4 teaspoon salt
4 eggs
4 tablespoons butter, melted
3 tablespoons flour
CRUST:
Use your favorite pie crust recipe for a 9 inch double crust pie
DIRECTIONS:
1. Thoroughly wash the lemons, and then dry with paper towels.
2. Finely grate the lemon zest into a bowl. Using a mandoline or very sharp knife, slice the lemons very thin. Remove and discard any seeds.
3. Add the slices to the zest and toss with the sugar and salt.
4. Cover and set aside at room temperature for 24 hours.
5. Preheat oven to 425 degrees Fahrenheit.
6. Have your pie crust ready, having laid the crust for the shell. Have the top crust rolled and ready.
7. In a medium bowl, whisk eggs until frothy.
8. Add butter and flour, whisking until smooth. Stir into lemon mixture.
9. Pour filling into prepared shell. Cover with top crust and crimp edges. Cut steam vents in top crust.
10. Bake until edges begin to brown, about 30 minutes. Reduce heat to 350 degrees and bake until crust is golden brown, 25-30 minutes more.
11. Remove from oven and cool completely on a rack, at least 30 minutes prior to cutting into pie.
Dolce (Desserts) -- Pies
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Oops...forgot...This is from "Saveur".
This was our dessert for today and will definitely be made again. For lemon lovers, this has to be darn near a 10!
*************************************************
SHAKER LEMON PIE
This sweet, tart pie, with its marmalade-like filling, is said to have been a specialty of the now gone Ohio Shakers. The Shakers, officially known as the United Society for Believers, enjoyed wholesome, uncomplicated food as part of their commitment to simplicity and self-sufficiency.
YIELD: One 9” pie, serves 6-8
INGREDIENTS:
FILLING:
2 large lemons
2 cups sugar
1/4 teaspoon salt
4 eggs
4 tablespoons butter, melted
3 tablespoons flour
CRUST:
Use your favorite pie crust recipe for a 9 inch double crust pie
DIRECTIONS:
1. Thoroughly wash the lemons, and then dry with paper towels.
2. Finely grate the lemon zest into a bowl. Using a mandoline or very sharp knife, slice the lemons very thin. Remove and discard any seeds.
3. Add the slices to the zest and toss with the sugar and salt.
4. Cover and set aside at room temperature for 24 hours.
5. Preheat oven to 425 degrees Fahrenheit.
6. Have your pie crust ready, having laid the crust for the shell. Have the top crust rolled and ready.
7. In a medium bowl, whisk eggs until frothy.
8. Add butter and flour, whisking until smooth. Stir into lemon mixture.
9. Pour filling into prepared shell. Cover with top crust and crimp edges. Cut steam vents in top crust.
10. Bake until edges begin to brown, about 30 minutes. Reduce heat to 350 degrees and bake until crust is golden brown, 25-30 minutes more.
11. Remove from oven and cool completely on a rack, at least 30 minutes prior to cutting into pie.
Dolce (Desserts) -- Pies
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Oops...forgot...This is from "Saveur".
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
Buon Appetito!
Linda