Ohio Shaker Lemon Pie

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I found this recipe when I was looking for a post for my personal blog.  I received a few requests for the recipe, so here it is.  Smile  Doesn’t it look delicious?  I can’t vouch for it personally … yet.  Give me time though!  If you decide to make it, please leave a comment and let me know what you think!

Here’s where I found the recipe and picture:
Bounteous bites: Ohio Shaker lemon pie: A whole lot of lemon and a little bit more.

Ohio Shaker lemon pie
(adapted from
Epicurious)
300-400 g pâte brisée (a fancy way of saying pie dough; the Epicurious link above has a recipe for that)
2 lemons
4 dl sugar (1 ¾ cups)
4 big eggs
1/4 tsp salt

  1. Blanch the lemons for 30 seconds in a large saucepan of boiling water, then drain them and rinse under cold water.
  2. Cut off the ends of the lemons, discarding them and then cut the lemons cross-wise into paper-thin slices (I used an electrical slicer, but a lot of patience and a sharp knife can complete the mission, too). Remove the seeds.
  3. Put the lemon slices into a bowl, trying to collect all the juice that has flown out of them. Cover with sugar and let the mixture stand for one whole day, stirring after the 1st hour.
  4. Next day roll out half the dough on a lightly floured surface and fit it into a 22-24 cm (8-9 in) pie plate, leaving an overhang.
  5. Remove the lemon slices from the liquid that has formed to the bowl and arrange them in the pie shell.
  6. Add the eggs and salt to the sugar, whisk until combined well and pour the mixture over the lemon slices.
  7. Roll out the remaining dough so that it would also leave an overhang. Cover the pie with it and fold the overhang under the bottom crust, pressing the edge to seal it.
  8. Cut slits in the crust with a sharp knife, forming steam vents, and bake for 35 minutes in the middle of the oven at 220C (425°F).
  9. Reduce temperature to 175C (350°F) and bake for 20-25 minutes more, or until the crust is golden.
  10. Let the pie cool and serve it at room temperature. I’d definitely say a heap of ice cream is a must!

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7 thoughts on “Ohio Shaker Lemon Pie

  1. Thanks for posting this recipe(again). It looked so good when we traveled through Ohio! :mrgreen:

    That picture makes my mouth water! Will be tough waiting a day to try it out, but I’m sure it’s worth it. I want a slice……NOW!

    MR

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    1. I’m dying to know how it tastes! I’m a little dubious with using whole lemon slices, pith, peel, and all. Yet it still looks like a true lemon pie and my mouth waters when I see the picture too. 🙂

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        1. What a disappointment!! The result was a charred, smoking pie after the first 35 minutes at 425°. And it was supposed to cook another 20 – 25 minutes at 350°!

          The cooking times seemed kind of long to me to begin with. I should have watched it closer. If I ever tried making it again, which I don’t think I will, I sure wouldn’t follow the suggested times.

          MR

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            1. After I slept on it, I thought of several possible reasons for the failure.

              1. I used pre-made crusts, so I wasn’t able to fold the top crust under the edge of pie as recommended in recipe. If I had gotten a better seal along the edge, it might have prevented some of the filling from spilling out onto the cookie sheet.

              2. Too much liquid for the filling? After adding the eggs to the liquid, the mixture wouldn’t all fit in the shell. If I made it again, I would measure the remaining liquid into a pie plate BEFORE adding the eggs. Maybe this would prevent the filling from boiling out onto the cookie sheet? Or rather than removing the liquid, maybe use a deep-dish crust instead?

              3. I should have known from previous experience to wrap the edge of the crust with foil to prevent burning. But that still wouldn’t have kept the filling in the pan.

              MR

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