I found this recipe on a website called Pie Love You, it followed a year of pies a young gal made for her husband – one a week for a year! She said here husband called this one the best pie of the year. Since Dave Archer is a huge lemon bar fan, I thought I needed to make it while he was here.
Here is the website: http://pieloveyou.blogspot.com/2010/01/shaker-lemon-pie-3.html
NOTE* The lemon slices have to sit for 24 hours before being made into pie.
- 2 large Meyer lemons
- 2 Cups sugar
- 1/4 teaspoon salt
- 4 eggs
- 4 Tablespoon butter, melted
- 3 Tablespoon all-purpose flour
- Double crust pie recipe
Filling: Thoroughly wash and dry lemons. Finely grate lemon zest into a bowl. Using a sharp knife, slice the lemons as thin as possible. While slicing, make sure to remove the seeds. Combine slices, zest, and sugar, cover and set aside at room temperature for at least 24 hours.
Preheat oven to 425°. Whisk eggs in bowl until frothy. Add butter, salt, and flour and whisk until smooth. Combine with lemon mixture. Roll chilled dough into two 12-inch rounds. Fit one round into a 9″ pie plate and pour in filling.Cover pie with remaining pastry round. Cut excessive dough, fold edges under and crimp to hold in place. Cut a few steam vents in top crust. Brush with cream and sprinkle with coarse sugar. Bake (at 425°) for 30 minutes or until edges begin to brown.
Reduce heat to 350° and bake until crust is golden brown, 25–30 minutes more. Remove from oven and let cool for at least one hour before slicing.
*NOTE another mention here, I sprinkled the sugar on the top of the pie and it burned, be warned.
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