Shaker Lemon Pie


Pat Duran Recipe

By Pat Duran kitchenchatter


Rating:
Serves:
9-inch cheesecake pan
Prep Time:
Cook Time:
Method:
Bake
Comments:

This pie is so good , especially if you like a tart lemon pie . This recipe by Ray the Garden Guy,who grows many Meyer Lemon trees among other fruit bearing tree, says this is his favorite pie too and is ask to make this every year for Christmas as the lemons are just ripe then. I am sure you have seen this recipe before , but this one is put together just a little different than you regular lemon pie- I think you are going to like it a lot!

Ingredients

LEMON PREP:
2 large
lemons or 3 medium
2 c
granulated sugar
1/4 tsp
salt
FILLING:
4 large
eggs
4 Tbsp
melted butter, no substitute
3 Tbsp
all purpose flour
CRUST:
1 3/4 c
all purpose flour
1 tsp
salt
10 Tbsp
cold butter, cut in pieces
2 Tbsp
lard or solid vegetable shortening
5 Tbsp
ice cold vodka, or ice water

Directions Step-By-Step

1
Lemon Prep:
Thoroughly wash lemons , dry with paper towels. Finely grate lemons of zest into a bowl. Using a mandoline or sharp knife, slice lemons very,very thin; remove seeds.Add slices to zest and toss with sugar and salt.
Cover and set aside at room temperature for 24 hours.
2
Filling:
Whisk eggs until frothy. Add butter and flour,mixing well.Stir into lemon mixture. Set aside.
3
Crust: Preheat oven to 425^.
In a large bowl combine flour and salt and cut in lard or shortening with a pie blender or use 2 table knives; until the pieces are the size of small peas. Add the vodka a Tablespoon at a time until the dough comes together and can be shaped into a ball. Divide dough in 1/2- and place each piece between plastic wrap and chill for 30 minutes in refrigerator.
Take out one piece of dough at a time and roll to an 1/8 inch thick. Fit into cheesecake pan then stir filling and pour into the crust.
Roll remaining crust and roll to fit over top of lemon filling; crimp edges of top and bottom crust together with fingers to make a pretty pie rim.(it will fit down on the lemon filling) -cut slits in top crust to vent steam.Sprinkle granulated sugar over top of crust.
4
Bake in hot oven for 30 minutes . Turn oven temperature down to 350^ and continue to bake for 25-30 minutes- until filling is set.
Cool on wire rack at least 30 minutes before removing pie from pan and serving.

About this Recipe

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, Healthy, Heirloom


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25 Comments

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Aug 11, 2014 - Pat Duran shared a photo of this recipe. View photo
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Pat Duran kitchenchatter
Oct 29, 2013
Tart and very good!
user
Pat Duran kitchenchatter
Aug 7, 2013
Hi Amy, No it is a straight sided pan...the crust was patter in that is why it looks fluted. Nothing but sugar on top and a little lemon juice..if desired. I kinda fluted the inside crust , because I made a little extra and just wanted to use it all up , thats all. Thanks for asking- Please take some photos of your pie....Hugs.
user
Amy Alusa amyalulsa
Aug 6, 2013
Did you brush the top of the crust with egg white or milk before sprinkling with sugar? It just sorta looks like that to me. It looks like a pie I'd want all for myself, and I'm really not like that usually. I absolutely love lemon. This looks like something that came out of a European village many moons ago...I love it. Does your spring form pan have ridges in it? It looks like kind of a scalloped look on the outside... just do want you to know I love it! Pinched for sure!!
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