Shaker Lemon Pie
"This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm — not hot — or at room temperature with vanilla ice cream."
- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
directions
- Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
- Preheat the oven to 450 degrees.
- Divide the dough in half; roll out one-half and line the pie pan with it.
- Stir the beaten eggs into the lemon mixture.
- Spread the mixture over the pie dough.
- Sprinkle the remaining 1/2 cup sugar over the filling.
- Roll the remaining dough out and place over the filling.
- Crimp the edges and cut vents on top.
- Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.
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Reviews
-
This is a good tart, but I wouldn't call it a pie. Unless you love the taste of lemons be sure to eat it all in the first day, as the lemon flavor really increases with time. I did add an additional egg to this recipe. In the future, it would leave the rind off the lemons and use more lemons. The rind, while thinnly sliced was still a little too woody for me. Maybe grating it next time would be better and then adding that to the rest of the lemon sliced. All and all a good dessert. -
Thanks you for giving me back a lost recipe!!! Marion Cunningham is a wonderful chef and has preserved some many "down-home" American recipes. I have made this recipe many times. As you state overnight is so much better. The flavor, texture, and WOW factor make this recipe a total winner. Blessing you!!! T.J.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
