Shaker Lemon Pie
From Shuck Beans, Stack Cakes, and Honest Fried Chicken
by Ronni Lundy
2 thin-skinned and juicy lemons*
2 cups white sugar
4 eggs
2 crusts for a 9 inch pie
Wash lemons, cut off knobs. Slice in half lengthwise, remove white pith from center, and discard seeds. Lay the lemon half, pulp side down, on cutting board and using a knife that will cut thin, slice the lemons into paper thin slivers.
Put lemon slices and their juice in a glass or ceramic bowl and pour sugar in, mixing the two together until every shred of lemon is coated with sugar. Cover and let sit at room temperature for at least 3 hours. If you let the lemons sit overnight, refrigerate and bring them back to room temperature the next day before proceeding.
Preheat over to 450 degrees F. Put one crust in bottom of pie pan. Break eggs into small bowl and beat until buttery yellow but not foamy. Blend eggs with lemon and sugar until all is mixed well and pour into pie crust. Top with second crust, trimming and crimping it closed, then slashing several air vents.
Bake for 15 minutes, then reduce heat to 375 degrees and bake for 20 minutes more, or until knife blade inserted near the edge comes out clean. Remove from oven and let cool thoroughly before slicing.
* Recipe doesn’t specify Meyer lemons, but they’re perfect for this pie.
Posted by: Ron Sullivan
1 | By: VS on April 15, 2009 at 07:24 AM
If’n I could eat lemons, I’d try it. My poor tree is still mighty heavily burdened - despite my giving away dozens of lemons last week!