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.