Shaker Lemon Pie

Name: Shaker Lemon Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 eggs, beaten well; 8 servings Pastry for a 9-inch single-crust pie, such as Barry Maidens Butter/Shortening Piecrust; 2 Tbsps all-purpose flour; 2 mediums lemons; 0 teaspoons salt; 473 milliliters sugar

Need a dairy free and vegetarian dessert? Shaker Lemon Pie could be a spectacular recipe to try. This recipe serves 8. One portion of this dish contains approximately 3g of protein, 3g of fat, and a total of 245 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of eggs, flour, lemons, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.

Ingredients you will need

Lemon

Equipment you will use

Serrated Knife

Knife

Bowl

Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.

Ingredients you will need

Lemon Peel

Lemon

Equipment you will use

Bowl

Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.

Ingredients you will need

Lemon

Sugar

Equipment you will use

Bowl

Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.

Ingredients you will need

Crust

Equipment you will use

Pie Form

Oven

Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well.

Ingredients you will need

Lemon

All Purpose Flour

Egg

Salt

Equipment you will use

Bowl

Pour this filling into the piecrust.

Ingredients you will need

Pie Crust

Use a little water to wet the top rim of pastry around the piecrust.

Ingredients you will need

Pie Crust

Water

Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Pie Form

Frying Pan

Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.

Place the pie on a baking sheet and place it on the middle shelf of the oven.

Equipment you will use

Baking Sheet

Oven

Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more.

Ingredients you will need

Pastry Dough

Equipment you will use

Oven

Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

Equipment you will use

Kitchen Towels

Wire Rack

From Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan by Nancie McDermott. Text copyright © 2010 by Nancie McDermott; photographs © 2010 by Leigh Beisch. Published by Chronicle Books LLC.

Ingredients you will need

Chocolate