Recipe by SusanHissam
"This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!"
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lemons, thinly sliced
pastry for a 9 inch double crust pie
All in all, this is an old, classic Shaker recipe... perhaps an acquired taste (given the texture/consistency), but most definitely an excellent pie. You may want to try using 3 lemons, and slice them paper-thin using a mandoline (rather than attempting to slice with a knife). Can adjust the thickness down with the mandoline. If the lemons are sliced too thick, there's a bitter aftertaste associated with the lemon rind; if sliced thinly enough, the taste is perfectly tart...and a nice balance with the sweetness of the sugar. Also, try adding a pinch of salt and a teaspoon of vanilla to the wet ingredients. Also, MUCH, MUCH better by leaving the sliced lemons/sugar mixture to marinate overnight (stirring occasionally)...rather than just a couple of hours; greatly improves the flavor. Brush the top of the pie crust with a bit of beaten egg...will make the crust more golden-colored.
The lemon rind presents a bit of a texture issue with this recipe. I really love lemon so for me it was not a problem. But for others who are not as enamoured with lemon, this is probably not the best lemon pie recipe.
My mother has this recipe in a huge, weathered leatherbound cookbook that's been in our family for generations. She once served it at a dinner party she hosted; a week later she received a package in the mail, containing a solid silver pie server, and a note which read: "For the best lemon pie I've ever had!" It was from a guest whom she barely knew. Our version is a little different; it uses three lemons which must be peeled and the whites removed. It is slightly more laborious, but it doesn't have to sit overnight; one can simply mix the ingredients and pop it in the oven!
This pie was super easy to make and tasted wonderful. I think next time I will use only the zest and juice from 3 or 4 lemons, I was not crazy about the lemon chuncks. Also I will use a 9 in deep dish pie crust, the regular crust was too small and I could not use all the mixture.
I used 3 lemons (as suggested in a very similar recipe on this site) very finely sliced, finely shredded the zest and used half of a lemon's worth in the actual recipe, I used shortcrust pastry sheets store-bought and I let my lemon/sugar mixture sit o/night in the fridge.
I love lemon but I would suggest to go with 2 smallish lemons or perhaps 1 large one (all of mine were much larger than tennis balls..). I didnt mind the texture like this - but I could still see it would be better if you put your mixture in the blender before you make your pie in my opinion.
Using 3 large lemons this was extremely tangy, but would be lovely if you put a couple of scoops of vanilla ice-cream with it when you serve it.
I have made the shaker lemon pie many times for my children when they were growing up. They thought it was greatest because of the rind. It is tender, chewy, and delicious. It is a change from the pudding type lemon pie. Thank you for having it listed.
fantastic! this is my dad's favorite, and tastes just like the "real thing" (that i hated when i was little(r)). its very simple to make, too. i think i usually use 3 lemons, and a little less sugar b/c we like it more tart...slicing wasn't impossible, but i bought a mandoline for the slicing soon after my first one :-)
Really different and tasty! The texture could be a problem with some people as it was in my house-some liked it and some didn't. I plan on trying this by blending the whole thing up until smooth just before I bake it. The flavor is awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Shaker Lemon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 158
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