Shaker Lemon Pie Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
3 Meyer lemons, cut into very thin rounds
2 cups sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
3 tablespoons all purpose flour
egg wash
Sanding sugar
Directions
Toss the lemon slices with the 2 cups of sugar until the slices are all evenly coated and macerate for two hours at room temperature. Preheat the oven to 425 degrees F. Beat the eggs and yolks together with the salt. Add flour a little at a time, whisking continuously to avoid flour lumps. Add egg mixture to the lemons and mix well with a big rubber spatula. Pour the mixture into the chilled bottom crust. Cover with the chilled top crust and trim the edges, then shape the edges as desired, creating a seal. Cut slits in the top to vent the pie, then place in the fridge for 20 minutes. Right before baking, brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake at 425 degrees F for 20 minutes on the bottom rack, turning halfway through. Turn the oven down to 350 degrees F and bake until the filling puffs the crust up a bit, about 15 to 20 minutes. Remove from the oven and allow to cool completely, then chill for at least one hour before serving.
