This isn’t so much of a “when life gives you lemons” thing, as a “go out and buy lemons so you can make this!” sort of thing. You need no excuse to make lemon pie.
I’ve mentioned this pie before – it’s what we had for a snack when I took Kate McDermott’s Art of the Pie class last year – but I hadn’t made it myself until now. What I like about it is how easy it is to make – you just need to think ahead a little to give the lemons time to macerate in the sugar – and how much it’s really about the flavor of the whole lemon. I made it for Easter brunch and, while it was eclipsed a little by the rhubarb custard pie I made at the same time, we ended up needing to make copies of the recipe to hand out to our guests. This is good pie.
Lemon Shaker Pie
Thanks to Kate McDermott for the recipe!
- 1 recipe for a double pie crust (mine is just 2 cups flour, 1 stick butter, salt, and ice water)
- 3 large lemons
- 2 cups white sugar
- pinch of salt
- 4 eggs, beaten
Wash and dry the lemons. Slice them as thinly as you can (we used a mandoline to good effect), pick out any seeds, and combine them with the sugar in a container. Stir well and allow to sit overnight, or at least 4 hours.
Preheat the oven to 450°.
Roll out your bottom crust and lay it in a pie pan. Give the lemons a stir and mix in the eggs and salt, then pour this into the pie shell. Top the pie with either a lattice or a solid crust (make sure to cut steam vents if doing a solid top) and put it in the oven. After 15 minutes, turn the heat down to 375° and bake another 20-25 minutes, until set. Let cool before cutting.
Depending on the tartness of your lemons, you might serve this with whipped cream or vanilla ice cream.