Shaker Lemon Pie
Apologies for the repetition in the previous response. Here's an alternate recipe for Shaker Lemon Pie:
Ingredients:
- 2 large lemons (preferably organic, as you'll be using the whole fruit)
- 2 cups granulated sugar
- 4 large eggs
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 double pie crust (store-bought or homemade)
Instructions:
Thinly slice the lemons, including the peel, into very thin rounds. You can use a mandoline slicer or a sharp knife for this. Remove and discard any seeds that you come across.
In a large mixing bowl, combine the sliced lemons and granulated sugar. Toss the lemons with the sugar until they are well coated. Let the mixture sit for about an hour or overnight, allowing the sugar to macerate the lemons and draw out their juices. The lemon slices will soften during this process.
Preheat your oven to 425°F (220°C).
In a separate bowl, whisk the eggs and salt until well beaten.
Add the beaten eggs and melted butter to the sugared lemon mixture. Stir everything together until well combined.
Roll out one of the pie crusts and line a 9-inch pie dish with it.
Pour the lemon filling into the pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the top of the pie as the upper crust. You can create a lattice design or simply make slits in the crust to allow steam to escape.
Trim any excess pie crust hanging over the edges and crimp the edges to seal the pie.
Place the Shaker Lemon Pie in the preheated oven and bake for about 30-35 minutes or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Enjoy this unique and tangy Shaker Lemon Pie as a delightful dessert. The combination of sweet and tart flavors makes it a perfect treat for those who enjoy a citrusy twist on traditional pie recipes
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