Pies, Tarts, and Crumbles

Shaker Lemon Pie

About This Recipe

Yield:	makes 8 servings
Active time:	1 hour
Total time:	6 hours
Special equipment:	9 inch pie plate
This recipe appears in:	Pie of the Week: Shaker Lemon Pie

One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
3 Meyer lemons, cut into very thin rounds (using a slicer or mandolin is advised)
2 cups sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
3 tablespoons all purpose flour
egg wash (made from 1 egg beaten with a pinch of salt)
Sanding sugar

1

Toss the lemon slices with the 2 cups of sugar until the slices are all evenly coated and macerate (allow them to sit so the sugar can draw the liquid out) for two hours at room temperature.
2

Preheat the oven to 425°F. Beat the eggs and yolks together with the salt. Add flour a little at a time, whisking continuously to avoid flour lumps. Add egg mixture to the lemons and mix well with a big rubber spatula. Pour the mixture into the chilled bottom crust. Cover with the chilled top crust and trim the edges, then shape the edges as desired, creating a seal. Cut slits in the top to vent the pie, then place in the fridge for 20 minutes.
3

Right before baking, brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake at 425°F for 20 minutes on the bottom rack, turning halfway through. Turn the oven down to 350°F and bake until the filling puffs the crust up a bit, about 15 to 20 minutes. Remove from the oven and allow to cool completely, then chill for at least one hour before serving.