Shaker Lemon Pie
|Categories:||Pies, Marinades, Quick & Easy|
|Serves:||9-inch cheesecake pan|
|2 large||lemons or 3 medium|
|2 c||granulated sugar|
|4 Tbsp||melted butter, no substitute|
|3 Tbsp||all purpose flour|
|1 3/4 c||all purpose flour|
|10 Tbsp||cold butter, cut in pieces|
|2 Tbsp||lard or solid vegetable shortening|
|5 Tbsp||ice cold vodka, or ice water|
Pinched by nmrussell, and 184 more.
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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.Filling:
Whisk eggs until frothy. Add butter and flour,mixing well.Stir into lemon mixture. Set aside.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.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.