shaker lemon pie

How To Make shaker lemon pie

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  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.
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  2

  Filling: Whisk eggs until frothy. Add butter and flour,mixing well.Stir into lemon mixture. Set aside.
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  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.
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