Shaker lemon pie is an iconic American dessert that traditionally features thinly sliced whole lemons macerated in sugar overnight, which results in a filling that is chewy, bitter, sour, and sweet all at the same time. We've updated this pie with grated lemon rind for a smoother filling.
3 medium lemons
2 cups granulated sugar
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
How to Make It
Grate 1/2 cup rind from lemons. Remove white pithy part of rind; discard. Chop lemons; discard seeds. Combine rind, chopped lemon, and granulated sugar in a large bowl; toss well. Cover and let stand at room temperature 24 hours, stirring occasionally.
Preheat oven to 450°.
Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Add flour, salt, and eggs to lemon mixture, stirring with a whisk until combined. Pour lemon mixture into crust. Bake at 450° for 15 minutes.
Reduce oven temperature to 375°. Shield edges of piecrust with foil; bake at 375° for 25 minutes or until filling is set. Cool completely on a wire rack.
Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.
This pie is one of my favorites. I love lemon, but I often find that most lemon pies are much too sweet for my tastes. This pie has an excellent balance of sweet and tart. I've made it several times now, and it usually comes out creamy and delicious. However, you may want to run the filling through a food processor/blender as recommended by one reviewer since the membranes of the lemons can interfere with the texture of the filling.
think I ate the whole pie by myself in 3 days; I couldn't stop! I used the zest from 3 lemons which ended up being about 1/4 a cup, and everything was perfect. The chopped up lemons worried me at first because of texture issues that I have, but they added character to the pie and tasted fantastic! love, love, love it!
Best lemon pie I've ever had. I didn't worry about getting the exact amount of zest called for (1/2 cup). I just zested the three lemons. My pie had great consistency (creamier than a lemon bar). I did blend the lemons with my stick blender before adding the eggs so it would be a little smoother. It has great tart lemon flavor.
Very good, especially on second try after I learned two things:
1) Need to zest FIVE lemons to get one cup of zest.
2) Does not need to be cooked nearly as long as it said, so keep checking on it while it is cooking.
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