This fabulous recipe comes from baker and cook extraordinaire, Rosemary Mark. Her blog is www.reciperose.com and you can follow her on Instagram @reciperose
You need to plan ahead to make this pie since the lemons should macerate in the sugar for at least 12 hours to reduce the bitterness from the skin and pith.
Rosemary admits she is a tad obsessed with Shaker Lemon Pie! She’s been experimenting with this tangy-sweet pie every which way. Double crust and single crust. Butter crust. Butter-vodka crust. Gluten-free crust. Olive oil crust. Guess what- each variation is perfect as pie (or Pi) and friends have been the happy recipients. After testing all kind of crusts, she thinks the best is my Butter Vodka Crust. It has become my newest favorite, as well.
Why is this pie called Shaker Lemon Pie? Research says that it is the Shakers frugal way of using the entire fruit (minus the pits). This makes a very lemony pie. The key is to slice the lemons paper thin; a mandolin works best, but be careful with that sharp slicer!
Recipes vary in the amount of lemons to use. The other ingredients are sugar and eggs and sometimes cornstarch. This makes a filling similar to lemon curd, minus the butter. I like a lot of lemon to make a very full pie shell, which works well with the less tart Meyer lemon.
Meyer lemons usually have a thinner skin than Eureka or other lemon varieties, and also have a slightly sweeter tang. If you make this with another lemon variety, you may need to increase the sugar or reduce the amount of lemon, as I use quite a lot of lemon in this recipe.
Meyer Lemon Shaker Pie
Butter Vodka Crust
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
2 teaspoons sugar
1/4 lb. + 2 tablespoons unsalted butter, cold and cut into 1-inch pieces
2 tablespoons vodka mixed with 2 tablespoons ice water
Filling
About 1-1/4 pounds lemons, around 6
1-3/4 cups granulated sugar
1/8 tsp. salt
1 tsp, cornstarch
4 large eggs
Sweetened whipped cream for serving
.To make the crust: In a food processor pulse the flour, salt and sugar. Add butter and pulse just long enough for the cubes to become incorporated into the flour and broken up into roughly 3/4-inch pieces. Add 3 tablespoons of the vodka/ice water mixture and pulse until the dough just begins to hold together. If necessary, add additional liquid a little at a time until dough holds together. Gather dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. (Dough may be refrigerated for several days or frozen.)
To roll out dough: Lightly spray a 9-inch standard pie plate (not deep dish) with vegetable coating, especially the rim. On a lightly floured surface, roll dough into a 12-inch circle. Gently roll pastry around the rolling pin and unroll onto pie dish. Press it snugly into the dish with your fingers. Trim the edges to about 1/2-inch. Fold the edges over and crimp together. Refrigerate while preparing filling.
Make filling 12 hours ahead: : Slice lemons paper thin, discarding seeds as best you can. A mandolin is the best tool for this. You should have 2-3/4 to 3 cups sliced lemons plus juice, or 450grams (1 lb).
Place sliced lemons in a non-metallic bowl. Stir in all the sugar. Cover and let stand at least 12 hours at room temperature (or refrigerate if kitchen is very warm).
In a small bowl, whisk cornstarch into one of the eggs, leaving no lumps. Whisk in remaining eggs.
Stir eggs into lemons. Pour into prepared pie shell.
To bake: Bake at 425°F for 15 minutes. Reduce temperature to 375°F and continue baking 25-35 minutes until top is lightly browned (single or double crust) and center feels set. It's a little harder to see if the center is set with the double crust, but if the crust is evenly golden brown it should be done.
Cool pie on a wire rack. Serve slightly warm or cool with whipped cream.
Makes 8 servings.
Recipe from Rosemary Mark. Her blog is www.reciperose.com and you can follow her on Instagram @reciperose
