Recipe by Heather3271
From the magazine's August 2007 edition: "In this adaptation of old-fashioned Shaker pie, thin slices of whole lemon are soaked with sugar overnight to soften and sweeten the peel. When mixed with eggs, they create a soft custard base with chewy lemon pieces and a pleasantly bitter edge." Prep/cook time = 1-1/2 hours plus overnight soaking and at least 3-1/2 hours of cooling time. Nutrition facts: 458 cal, 125 fat cal, 8.7g protein, 14g fat, 5.5g sat fat, 79g carb, 2.4g fiber, 387mg sodium, 146mg chol.
Top Review by Bonnie G #2
Thanks Heather for posting a great recipe. Made this for our Easter Brunch and recieved many compliments. Have to admit I used a frozen pie shell as I've never had much luck with my own. The next time (and there will be a next time) I think I'd cut back on some of the peel as it was a little strong with the bitter edge - but the texture and tartness was wonderful, well worth the extra effort of shredding and canding the lemons.
- 3 lemons
- 473.18 ml sugar
- 1 pie crust, 9-inch (see our "Best Basic Pie Crust Dough" posted separately)
- 4 eggs
- 1 egg yolk
- 6 egg whites
- 0.59 ml salt
- 0.59 ml cream of tartar
- 44.37 ml light brown sugar
- 29.58 ml granulated sugar
Directions See How It's Made
- Quarter lemons lengthwise. Slice quartered lemons crosswise as thinly as possible, discarding the end pieces that are just peel and pith. Put lemon slices in a large bowl with the sugar. Toss to combine, cover, and let sit at least 24 hours and up to 2 days at room temperature.
- Put an oven rack on the lowest rung and preheat oven to 450 degrees. Lightly dust counter and rolling pin with flour, then unwrap dough. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch pie pan, letting it fall into place. (If you push or stretch the dough, it will shrink back when baked.) Trim overhang to 1/2 inch, then tuck edge under. Cover with plastic wrap and refrigerate 20 minutes.
- Meanwhile, whisk the whole eggs and egg yolk in a medium bowl until frothy. Drain lemons (reserving liquid) and add lemon slices and 1-1/4 cup of the reserved liquid to the eggs. Stir to combine. Pour filling into crust. Cover with foil and bake 15 minutes. Remove foil, reduce heat to 325 degrees, and bake another 20 minutes. Remove from oven, but leave oven on.
- In a large clean bowl, beat egg whites, salt, and cream of tartar to create soft peaks. Add brown and granulated sugars and beat until shiny, firm peaks form. Spread meringue in a mound over hot pie and return to oven. Bake until top is puffed and deep brown, about 25 minutes. Let cool completely, at least 3-1/2 hours.