Maine Shaker Lemon Pie
You'll need a very sharp knife or a slicer with adjustments on it to slice the lemons paper thin.
- organic meyer lemons or thin skinned lemons
- 2 1/2 c
- organic pure cane sugar i like to use half cane and half baker's sugar
- exlarge organic eggs
- pie crusts
- organic raw cream or milk
- *coarse sugar
Cut the ends off the lemon one at a time so as not lose too much juice.. You are going to use all of the lemon ..rind and all. Although the original recipe says to leave the seeds in. I don't! DO NOT remove the rind or pith.
Slice lemons paper thin. Gently pick out the seeds, I do this with an upholstery needle. Or you can use a toothpick.
Place 1/2 of the sugar in the bottom of a bowl, then place the lemon slices in, then pour rest of sugar on top. Let it sit for 15 minutes. Stir gently. Cover bowl and place in refrigerator overnight. The longer it sits the better.
Roll bottom pie crust out and place in pie pan.
Roll out the top pie crust and place it on top. Flute or pinch pie crust. Cut a cross on top of pie crust...roll the edges carefully to make a medium size vent hole and to expose some of the lemons.
Optional: Sprinkle coarse sugar on top.
Here is my crust I normal use. But I am getting lazy in my ole age and use Pillsbury most of the time now.
Perfect Pie Crust Everytime
Serve at room temp or cold. Refrigerate when finished serving.
Update 2/28/2013 I added 3 tablespoon of butter just before adding the top crust to the lemons. It came out just wonderful. The butter added a smoothness and richness I hoped it would.