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. 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)
4 dl sugar (1 ¾ cups)
4 big eggs
1/4 tsp salt
- Blanch the lemons for 30 seconds in a large saucepan of boiling water, then drain them and rinse under cold water.
- 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.
- 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.
- 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.
- Remove the lemon slices from the liquid that has formed to the bowl and arrange them in the pie shell.
- Add the eggs and salt to the sugar, whisk until combined well and pour the mixture over the lemon slices.
- 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.
- 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).
- Reduce temperature to 175C (350°F) and bake for 20-25 minutes more, or until the crust is golden.
- Let the pie cool and serve it at room temperature. I’d definitely say a heap of ice cream is a must!