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.
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- 1Combine 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.
- 2Preheat the oven to 450 degrees.
- 3Divide the dough in half; roll out one-half and line the pie pan with it.
- 4Stir the beaten eggs into the lemon mixture.
- 5Spread the mixture over the pie dough.
- 6Sprinkle the remaining 1/2 cup sugar over the filling.
- 7Roll the remaining dough out and place over the filling.
- 8Crimp the edges and cut vents on top.
- 9Bake 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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Nutritional Facts for Shaker Lemon Pie
Serving Size: 1 (181 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 595.2
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 5.6 g
- Cholesterol 141.0 mg
- Sodium 336.8 mg
- Total Carbohydrate 96.1 g
- Dietary Fiber 2.6 g
- Sugars 66.9 g
- Protein 8.0 g