Shaker Lemon Pie

Tis the season for lemons. When life gives you a big box of lemons then get busy! You need to get those lemons preserved! I preserved 2-3 pounds in a salt brine. I will use those later to make a tagine. Another 3 pounds went into candied lemons. Then began the lemon curd processing and I wrapped up the whole lemony delight with a Shaker Lemon Pie. I combined the ideas from several recipes and then added a twist of my own just because I can. It think it turned out quite nice. The lemon retained just enough of its shape to add a nice toothsome quality to each bite;  I also loved the smooth texture and bright flavor made by the juice combined with the eggs, butter, and sugar. I made a pâte brisee for my pastry but I think it would have also been nice with my old standby When All Else Fails pastry.

This pie inspired me to look up the history of Shakers when I was enjoying Millar Time at PSU. They were an interesting bunch of people. The really odd thing is that they promoted celibacy in marriage. I know, that in itself is odd. Unbiblical, really. But that is another subject! Yeah... they wondered why the movement was not growing more rapidly. Let's see now. No babies... very unhappily married people... They never changed their ideas concerning making  family in the usual way but they did eventually promote adoption. Some of the adopted kids stuck with their new family; thus the sect enjoyed a longer history than it would otherwise have enjoyed. At any rate their pie is good. Here is the recipe.

Shaker Lemon Pie

Pastry for a two crust pie

2 large Meyers lemons

 2 cups sugar

¼ teaspoon salt

4 eggs

4 tablespoons butter, melted

3 tablespoons all-purpose flour

1 egg white

Coarse sugar, for sprinkling

Thoroughly wash lemons, then dry with paper towel. Finely grate the zest into a small bowl. Mix in the sugar. Set aside for a full hour so the sugar can draw out the full lemon flavor from the zest.

Carefully peel as much pith off the lemons as you can then use a mandolin, to slice the lemons crosswise as paper thin as you can get them; remove and discard seeds. Put the  slices in a medium-sized bowl. Add salt to the sugar and zest mixture and then pour the sugar mixture over the lemon slices. Cover and set aside at room temperature for 24 hours.

Preheat the oven to 425°F.

 Roll out half the dough ⅛ inch thick on a lightly floured surface, fit it into a 9- pie plate, and trim the edge, leaving a ½-inch overhang.

In a large mixing bowl whisk the eggs and then add cooled, melted butter. Whisk well. Add the four and whisk until thoroughly combined. Add the macerated lemon-sugar mixture and mix gently until combined well. Pour into the prepared pie shell.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively.

Beat one egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.

Saturday Morning Pancakes

My Saturday morning began like few others. At 7:10 I heard the sweetest voice singing Are You Sleeping, and then Twinkle Twinkle Little Star, and then began a whole repertoire of Christmas songs and other songs Michael learned in church. I was thoroughly enjoying the early morning concert but as do so many good things, it ended. Michael began calling out my name, "Mimi! Mimi! Hey Mimi!" All was silent for a few moments and then Michael called out all the louder, "Mimi! Change my diaper! It is poopy!" Thus began my day with the most important task on my to do list. We got that diaper changed, washed up, and headed to the kitchen to begin task number 2. Somebody needed to feed this kid. I happily volunteered. 

I was excited to make buttermilk pancakes for my buddy. I used to make pancakes for the kids nearly every Saturday morning. I topped them with strawberries and whipped cream or maple syrup. Yummy! But for this special Saturday morning I had another idea. I made blackberry syrup from the abundant crop last summer and I had recently made lemon curd from the pounds of Meyer Lemons that landed in my kitchen. So I combined the two treats for Michael on top of my favorite buttermilk pancakes. He really liked it! The lemon curd was a perfect balance for the sweet, sweet blackberry syrup. The two combined were a burst of summer sunshine goodness.

I got carried away when I made up Michael's plate. He got 2 scrambled eggs, and 4 pancakes with blackberry syrup and lemon curd. I laughed when I placed such a large plate in front of the little guy. To my amazement he licked his plate clean (literally!). I served his Mom breakfast an hour later and Michael asked for more! 

There are few things more satisfying than waking up to a child singing and few things funnier than being called to poopy diaper detail! Of course feeding him was the proverbial cherry on top!

So here is the pancake recipe followed by the lemon curd recipe. I hope you try the combo. It really was a good idea. 

Saturday Morning Buttermilk Pancakes

2 cups flour

2 tablespoons sugar

¾ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 cups buttermilk

¼ cup sour cream

2 large eggs

3 tablespoons unsalted butter, melted and cooled slightly

Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl. In a second medium bowl, mix together buttermilk, sour cream, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined. The batter should remain lumpy with a few streaks of flour. Do not overmix. Allow batter to sit for 10 minutes before cooking.

Heat 1 tablespoon oil in a 12 inch nonstick skillet or griddle over medium heat until it is shimmering. Carefully wipe out oil with paper towels, leaving a thin film of oil in the pan. Using a ¼ cup measure portion batter into hot skillet. Cook until edges are set and bubbles on the surface are beginning to burst, 2 to 3 minutes. Flip pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with the remaining batter. 

Lemon Curd

2 cups sugar

1 cup fresh lemon juice (about 6 lemons)

4 large eggs plus 4 large yolks, beaten

¼ cup finely grated lemon peel (about 3 lemons)

1 ½ sticks (6 ounces) unsalted butter, cut into pieces

Set a fine-mesh strainer over a medium heatproof bowl next to the stove.

In a heavy, medium sized saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.

Lower the heat and simmer, stirring, until the mixture thickens and registers 160° on an instant-read thermometer, about 5 minutes. Strain the mixture into the prepared bowl, and then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to one month.