- Calories 290
- Fat 10.6g
- Satfat 4.6g
- Monofat 3.8g
- Polyfat 1.9g
- Protein 4.1g
- Carbohydrate 59.2g
- Fiber 2.5g
- Cholesterol 37mg
- Iron 0.5mg
- Sodium 345mg
- Calcium 39mg
Shaker-ish Lemon Pie
Photo: Andrew Purcell; Styling: Lydia Degaris Pursell
Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness. There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be quite as rich.
How to Make It
Step 1
Remove rind from lemons using a vegetable peeler, avoiding white pith; thinly slice rind. Remove pith from lemons; discard. Chop lemon pulp; discard seeds. Combine rind, pulp, cane syrup, 3/4 cup sugar, and salt in a bowl. Cover and refrigerate 24 hours.
Step 2
Preheat oven to 350°.
Step 3
Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Press dough against bottom and sides of pan.
Step 4
Place egg whites and whole eggs in a bowl; lightly beat with a fork to combine. Add egg mixture and butter to lemon mixture; stir to combine. Pour filling into prepared pie plate. Place remaining dough circle over filling; fold edges under, and flute decoratively. Cut slits in top of dough to allow steam to escape. Bake at 350° for 45 minutes or until crust is golden and filling is almost set. Combine remaining 2 tablespoons sugar and 1 tablespoon water. Remove pie from oven (leave oven on); brush sugar mixture over top of pie. Bake at 350° for an additional 5 minutes. Place pie on a wire rack; cool completely before slicing.
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Michelle8600's Review
My girlfriend's mom has earned the nickname "Pammy Pie" for her reputation of crafting the best pies! She made this pie for Thanksgiving and used home-grown lemons. She followed the directions exactly as written, but somehow it went terribly wrong. She took one bite and screamed that it was awful! I didn't believe her so took a bite myself. WICKED! Seriously, the WORST pie I have ever tried. One bite and I hurled.I've never met a dessert I didn't enjoy until I tried this pie. Way to bitter. It tasted like cough syrup. Her husband also took one bite and said it caused his mucous membranes to over-react and was afraid he was going to have a heart attack. The only good thing about this pie was that it left us more room than we expected to have in the fridge for the rest of our leftovers.
Lynday's Review
I followed this recipe to the letter but it was bitter and watery. We had to throw it out. Very disappointed.
ArtemisBandi's Review
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CelisteGibbs's Review
This came out horribly. I was concerned that I wasn't cutting the strips of rind thinly enough, so I ran it through my food processer to get the rind quite thin. However, it still ended up tasting like chewing lemon rind while eating burnt sugar. Unpleasant. We just ended up throwing it out. No one would eat more than two bites. Huge waste of money since I bought the expensive organic lemons as instructed.
Marciagreydog's Review