Meyer Lemon Shaker Pie
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. Macerating the sliced lemons in sugar for at least 12 hours reduces bitterness from the skin and pith. Another method is to blanch the sliced lemons and make the pie right away, but I prefer taking the time to macerate as the the texture of the lemon holds up and the long sugar soak seems to do a better job of reducing the bitter.
Servings: 8
Ingredients
- 1 single or double crust pie Either double or single is delicious. I like the single crust that shows the pretty lemon slices on top. Stir-N-Roll Pie Crust - Rosemary Mark
- about 1-1/4 pounds lemons, around 6
- 1-3/4 cups granulated sugar or 1-1/2 cups if you like super tart; 2 cups if you think you lemons are super tart
- 1-2 tsp cornstarch depending on your preference for juiciness
- 1/8 tsp. salt
- 4 large eggs
- sweetened whipped cream for serving optional
Instructions
- 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 (1lb).
- 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).
- PREPARE pie dough, either single or double, using your choice of recipe. See notes below. Line a 9-inch pie plate (I always use glass) with dough. I prefer a regular depth pan, but a deep-dish will work if your dough round is rolled large enough. However the filling may be a little short in the dish.
- PREHEAT oven to 425°F.
- In a separate bowl, WHISK cornstarch and salt into one of the eggs, leaving no lumps. Whisk in remaining eggs.
- STIR together the eggs and lemon mixture. Pour into prepared pie shell. If desired, add top pie dough and crimp edges.
- BAKE at 425°F for 15 minutes. Reduce temperature to 375°F and continue baking 25-35 minutes until top is slightly puffed, 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 is preferred!
Notes
Butter-Vodka crust by Marlene Sorosky can be found here
Many choices of pie crusts including Gluten Free can be found at Kate McDermott's website Art of the Pie